Rhubarb streusel cake pairs tart rhubarb with a sweet brown sugar streusel topping. This tender cake is ideal for brunch, an afternoon snack, or a simple summertime dessert.
The first time I tasted rhubarb was about fifteen years ago, when I first shared this rhubarb cake recipe. I discovered some beautiful stalks at the farmers’ market and decided to give the recipe a try. I’m a sucker for anything with streusel, and this cake did not disappoint.
Over the years I’ve made small tweaks to improve it, but it remains one of my favorite ways to showcase spring and early-summer rhubarb.
What is rhubarb?
Rhubarb is a perennial vegetable with a short season, typically available from late spring through early summer. Its edible stalks are pinkish to green; the large leaves are inedible and should be discarded.
Raw rhubarb is crisp, a little stringy, and very tart. Because of its tartness it’s most often cooked and sweetened in desserts, compotes, sauces, or jams. If you find extra rhubarb at the market, freeze some for use later—many grocery stores also carry frozen rhubarb so you can enjoy this cake any time of year.
How to make this rhubarb cake
This rhubarb streusel cake is essentially a coffee cake. It has a tender, light crumb filled with chopped rhubarb and finished with a crunchy brown sugar streusel. Enjoy it with coffee for brunch, as an afternoon pick-me-up, or warm with whipped cream or vanilla ice cream for dessert.
Ingredients you’ll need
For the cake:
- 2 tablespoons softened unsalted butter
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 cup buttermilk (or a simple substitute)
- 3 cups chopped fresh or frozen rhubarb (if frozen, do not thaw)
The cake uses just 2 tablespoons of butter but stays tender thanks to the buttermilk. If you don’t have buttermilk, you can make a quick substitute with milk and an acid.
For the streusel topping:
- 1/2 cup all-purpose flour
- 1/2 cup lightly packed light brown sugar
- 4 tablespoons melted unsalted butter
Method
Preheat the oven to 350°F. Grease a 9×9-inch cake pan and set it aside.
In a large bowl, beat the softened butter, sugar, egg, and vanilla with an electric mixer on medium speed until pale and combined.
In another bowl, whisk together the flour, baking powder, baking soda, and salt. With the mixer on low, add half the dry ingredients to the sugar mixture and mix until just combined. Add all of the buttermilk and mix until just combined, then add the remaining dry ingredients. Scrape the bowl as needed with a spatula.
Fold in the chopped rhubarb and spread the batter evenly into the prepared pan.
To make the streusel, stir the flour, brown sugar, and melted butter with a fork until clumps form, then sprinkle the mixture evenly over the cake.
Bake at 350°F for 60–70 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool before slicing.
Storage and freezing
Store the cake in an airtight container at room temperature for up to three days.
To freeze slices, wrap each slice in plastic wrap, place them in a zip-top freezer bag or airtight container, and freeze for up to one month. To thaw, leave a slice at room temperature for a couple of hours or microwave it for about 60 seconds to warm through.
More ways to enjoy rhubarb
Rhubarb is versatile and pairs well with many fruits—strawberries are a classic tart-sweet match. It also works beautifully with blueberries or on its own in pies, syrups, and cocktails. Try experimenting with crisps, crumb bars, or a simple rhubarb syrup to use in drinks and desserts.
Rhubarb Streusel Cake
Rhubarb streusel cake balances tart rhubarb with a sweet brown sugar streusel topping. This tender cake is perfect for brunch, an afternoon snack, or a simple summertime dessert.
Prep: 20 mins • Cook: 1 hr 10 mins • Total: 1 hr 30 mins • Servings: 9
Ingredients
For the cake:
- 2 tablespoons unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 cup buttermilk
- 3 cups chopped fresh or frozen rhubarb (if frozen, do not thaw)
For the streusel topping:
- 1/2 cup all-purpose flour
- 1/2 cup lightly packed light brown sugar
- 4 tablespoons unsalted butter, melted
Instructions
- Preheat oven to 350°F. Grease a 9×9-inch cake pan.
- In a large bowl, beat the butter, sugar, egg, and vanilla on medium speed until light and combined.
- Whisk the flour, baking powder, baking soda, and salt in a separate bowl. With the mixer on low, add half the dry ingredients to the wet mixture and mix until just combined. Add the buttermilk, mix until just combined, then add the remaining dry ingredients. Scrape the bowl as needed.
- Fold in the chopped rhubarb and spread the batter into the prepared pan.
- Mix the streusel ingredients with a fork until clumps form, then sprinkle evenly over the cake.
- Bake 60–70 minutes, or until a toothpick inserted into the center comes out clean. Cool before serving.
Notes
The original recipe included a vanilla sauce, but the cake is excellent on its own. If you want the sauce, melt 1/2 cup unsalted butter, then stir in 3/4 cup granulated sugar, 1/2 cup evaporated milk, and vanilla; bring to a boil and simmer 2–3 minutes until thickened. Remove from heat and serve with the cake.
Nutrition (approx.)
Per serving: 359 kcal • Carbs 64 g • Protein 6 g • Fat 9 g • Sugar 36 g