Can I use frozen rhubarb for Rhubarb Cake?

Yes, frozen rhubarb works well in Rhubarb Cake. Thaw and drain it first to remove excess moisture before adding it to the batter. This helps prevent the cake from becoming soggy during baking.

Why is my Rhubarb Cake too wet in the center?

A wet center usually means the cake needs more baking time or the rhubarb released too much liquid. Make sure to measure ingredients accurately and test the center with a toothpick before removing the cake from the oven.

Can I make Rhubarb Cake ahead of time?

Absolutely. Rhubarb Cake can be baked one day in advance and stored covered in the refrigerator. The flavor often improves overnight as the ingredients settle together.

What pairs well with Rhubarb Cake?

Rhubarb Cake pairs beautifully with whipped cream, vanilla ice cream, coffee, or hot tea. Fresh strawberries or a light vanilla glaze also complement the tart rhubarb flavor perfectly.

Rhubarb Cake Easy Recipe for Moist Homemade Dessert

Name: Rhubarb Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 1/2 cups white sugar; 1 teaspoon baking soda; 1/2 teaspoon salt; 2 large eggs, beaten; 1 cup sour cream; 3 cups fresh rhubarb, diced; 1/2 cup unsalted butter, softened; 1/2 cup brown sugar; 1/4 cup all-purpose flour (for streusel); 1 teaspoon ground cinnamon

Description

This Rhubarb Cake is a moist and tender homemade dessert filled with fresh tart rhubarb and topped with a buttery cinnamon streusel. Made with sour cream for extra richness, this classic cake is perfect for spring gatherings, brunch, coffee breaks, or an easy family dessert.

Ingredients

Scale

2 cups all-purpose flour
1 1/2 cups white sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, beaten
1 cup sour cream
3 cups fresh rhubarb, diced
1/2 cup unsalted butter, softened
1/2 cup brown sugar
1/4 cup all-purpose flour (for streusel)
1 teaspoon ground cinnamon

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Instructions

Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a large bowl, whisk together 2 cups flour, white sugar, baking soda, and salt.
Add the beaten eggs and sour cream to the dry ingredients. Mix until a thick batter forms.
Fold in the diced rhubarb evenly throughout the batter.
Spread the batter evenly into the prepared baking dish.
In a separate bowl, combine butter, brown sugar, 1/4 cup flour, and cinnamon until crumbly.
Sprinkle the streusel topping evenly over the batter.
Bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean.
Allow the Rhubarb Cake to cool for at least 15 minutes before slicing and serving.

Notes

Fresh rhubarb provides the best flavor and texture for this recipe.
If using frozen rhubarb, thaw and drain it well before adding to the batter.
Do not overmix the batter to keep the cake soft and tender.
Store leftovers covered in the refrigerator for up to 3 days.
This cake can be frozen for up to 2 months.
Serve warm with vanilla ice cream or whipped cream for extra flavor.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 24g
Sodium: 220mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 49g
Fiber: 2g
Protein: 4g
Cholesterol: 55mg