Description
Grandma’s Rhubarb Cake is a nostalgic and comforting dessert featuring a moist sour cream-based cake, tangy rhubarb, and a sweet, crunchy streusel topping. Perfect for family gatherings or a cozy treat, it’s simple to make and full of flavor.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/4 cups white sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs, beaten
- 1 cup sour cream
- 3 cups diced rhubarb
- For the streusel:
- 1 cup white sugar
- 1/4 cup butter, softened
- 1/4 cup all-purpose flour
- 1/4 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish.
- In a large bowl, combine flour, sugar, baking soda, and salt. Mix well.
- Add the beaten eggs and sour cream to the dry mixture. Stir until smooth.
- Gently fold in the diced rhubarb.
- Pour the batter into the prepared baking dish and spread evenly.
- In a separate bowl, mix the streusel topping: combine sugar and softened butter, then add flour and cinnamon until crumbly.
- Sprinkle the streusel evenly over the cake batter.
- Bake for about 45 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10–15 minutes before serving.
Notes
- Ensure the butter is softened before making the streusel for easier mixing.
- Do not overmix the batter once the rhubarb is added.
- Let ingredients come to room temperature for better mixing.
- This cake can be served warm, at room temperature, or chilled.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 28g
- Sodium: 230mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Keywords: Grandma's Rhubarb Cake, rhubarb dessert, streusel cake, sour cream cake, summer baking, old-fashioned cake, easy rhubarb recipe