Oma's Rhubarb Cake

Tart rhubarb is perfectly balanced with sugar in this sweet and moist rhubarb cake recipe with a streusel topping. 

Rhubarb Cake Ingredients

These are the ingredients you’ll need to make this homemade rhubarb cake recipe: 

• Flour: All-purpose flour lends structure to the cake and helps hold the streusel together.
• Sugar: White sugar sweetens the rhubarb cake and the streusel topping. 
• Baking soda: Baking soda acts as a leavener, which means it helps the cake rise. 
• Salt: A pinch of salt enhances the overall flavor of the rhubarb cake. 
• Eggs: Two beaten eggs add moisture and help bind the batter together. 
• Sour cream: Sour cream gives the cake more moisture, plus a hint of tanginess. 
• Rhubarb: You’ll need three cups of diced, fresh rhubarb. 
• Butter: A half stick of butter is essential for the rich streusel topping. 
• Cinnamon: Ground cinnamon gives the topping welcome warmth. 

How to Make Rhubarb Cake

You’ll find the full, step-by-step recipe below – but here’s a brief overview of what you can expect when you make rhubarb cake at home: 

1. Make the batter and pour it into a prepared baking dish. 
2. Make the streusel, then sprinkle it over the batter. 
3. Bake in the preheated oven until a toothpick comes out clean. 

What to Serve With Rhubarb Cake

This sweet rhubarb cake is perfect as-is. However, if you want to take each slice over the top, pair it with a dollop of homemade whipped cream or a scoop of vanilla ice cream. 

How to Store Rhubarb Cake

Cover the cooled rhubarb cake tightly with storage wrap, then store in the refrigerator for up to three days.

Can You Freeze Rhubarb Cake?

Yes, you can freeze rhubarb cake for up to two months. Make sure to wrap it at least twice with storage wrap and/or aluminum foil to prevent freezer burn. Thaw in the refrigerator overnight.

Allrecipes Community Tips and Praise

“It was easy and moist and delicious, just like most of the reviews state,” says Debbie Michels Finn. “I have made it twice, once with rhubarb, once with rhubarb and strawberries. Both excellent.”

“Loved it,” raves Lorene. “Used half white sugar and half brown. For the streusel, I used all brown sugar. It was great!”

“So delicious,” according to Beckles. “I've made this several times while rhubarb was in season. The last time I didn't have quite enough rhubarb so I added in some diced strawberries.”

Editorial contributions by Corey Williams