Classic Rhubarb Cake
This classic rhubarb cake is incredibly moist, tender, and filled with tangy rhubarb in every bite, finished with a crisp cinnamon sugar topping that caramelizes beautifully in the oven.
Equipment
- 9x13-inch baking pan
- mixing bowls
- hand mixer or stand mixer
- spatula
- measuring cups and spoons
Ingredients
- 3 cups fresh rhubarb, sliced
- 1 tbsp all-purpose flour (for coating rhubarb)
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1.5 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup sour cream
- 3 tbsp granulated sugar (for topping)
- 1.5 tsp ground cinnamon
Instructions
- Preheat oven to 350°F (175°C) and grease a 9x13-inch pan with parchment lining.
- Toss sliced rhubarb with 1 tablespoon flour and set aside.
- Mix sugar and cinnamon in a small bowl for topping and set aside.
- Cream butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, then mix in vanilla extract.
- Combine flour, baking powder, baking soda, and salt. Add to batter alternately with sour cream.
- Fold in rhubarb gently until evenly distributed.
- Spread batter in pan and sprinkle evenly with cinnamon sugar topping.
- Bake for 40–45 minutes until golden and a toothpick comes out with moist crumbs.
- Cool for at least 20 minutes before slicing and serving.
Notes
Toss rhubarb with flour to prevent sinking. Use room-temperature butter and eggs for best texture. Do not skip the cinnamon sugar topping. Cake tastes even better the next day and stores well up to 5 days refrigerated.