Rhubarb Cake Recipes — Sweet-tart Bakes for Spring Joy

Bright, tangy bakes for spring brunch or weeknight dessert, with foolproof steps, crisp crumb, and easy gluten-free or vegan swaps.

Rhubarb is the flavor wake-up call your dessert routine needs. It’s bold, it’s tart, and—paired with the right crumb—it turns a simple cake into a head-turner. Today’s recipe nails the ratio: juicy rhubarb, plush batter, crackly streusel. Minimal fuss, major payoff, and yes, your spring potluck just got interesting. Bake this once and you’ll start planning your grocery list around those ruby stalks.

What Makes This Special

Sweet loves sour, and rhubarb brings the kind of tang that makes sugar taste smarter. This recipe anchors that contrast with a buttery crumb and a crunchy streusel, so every bite hits sweet, tart, and crisp at once. Translation: crowd-pleaser with personality.

• Balanced flavor: Lemon zest and vanilla amplify rhubarb’s tang without letting it go rogue.
• Foolproof texture: Sour cream (or Greek yogurt) keeps the crumb tender and moist, not gummy.
• Crunch factor: A cinnamon-oat streusel adds texture so you get snap with your softness.
• Flexible format: Works in a 9×13 pan, a round springform, or even as muffins.
• Make-ahead friendly: The crumb stays crisp, and the cake slices cleanly once cool.

Ingredients

For the Rhubarb Layer

• 4 cups diced rhubarb (about 500 g), fresh or frozen
• 2 tablespoons granulated sugar (to toss with rhubarb)

For the Cake Batter

• 2 cups (250 g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1/2 cup (113 g) unsalted butter, room temperature
• 3/4 cup (150 g) granulated sugar
• 1/4 cup (50 g) light brown sugar
• 2 large eggs, room temperature
• 1 cup (240 g) sour cream or plain Greek yogurt
• 1 teaspoon vanilla extract
• Zest of 1 lemon

For the Streusel

• 3/4 cup (95 g) all-purpose flour
• 1/2 cup (45 g) old-fashioned oats (optional, but great)
• 1/2 cup (100 g) light brown sugar
• 1/4 cup (50 g) granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon fine sea salt
• 6 tablespoons (85 g) cold unsalted butter, cubed

Optional Lemon Glaze

• 1 cup (120 g) powdered sugar
• 2–3 tablespoons lemon juice or milk
• 1/4 teaspoon vanilla extract

Pan: 9×13-inch baking pan (metal or glass). Grease and line with parchment for easy removal.

Let’s Get Cooking – Instructions

1. Preheat the oven to 350°F (175°C). Grease your 9×13 pan and line the base with parchment.
2. Toss diced rhubarb with 2 tablespoons sugar and set aside. If using frozen, don’t thaw—just toss and move along.
3. Make the streusel: In a bowl, mix flour, oats, brown sugar, granulated sugar, cinnamon, and salt. Work in the cold butter with your fingers until crumbles form. Chill.
4. Whisk the dry ingredients for the batter: flour, baking powder, baking soda, and salt. Keep it simple, no lumps.
5. In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy, 2–3 minutes. You want air in there.
6. Add eggs one at a time, beating well after each. Stir in vanilla and lemon zest. The mixture should look creamy, not curdled.
7. Mix in sour cream (or yogurt) until smooth. The batter will be thick and silky.
8. Fold the dry ingredients into the wet with a spatula until just combined. Do not overmix; streaks disappearing means you’re done.
9. Fold in the sugared rhubarb. Distribute evenly so every slice scores fruit.
10. Spread batter into your pan. Sprinkle the chilled streusel evenly over the top.
11. Bake 40–50 minutes, until the center springs back and a toothpick comes out with a few moist crumbs. Start checking at 40 minutes.
12. Cool in the pan on a rack for at least 45 minutes. Rhubarb needs time to settle; patience pays off.
13. Optional: Whisk the glaze ingredients to a pourable consistency. Drizzle over the cooled cake for a zesty finish.
14. Slice into 12–16 squares. Serve slightly warm or room temp. Pair with lightly sweetened whipped cream if you’re feeling extra.

How to Store

At room temp: Keep tightly covered 1–2 days. The streusel stays crisp best when the cake is cool and stored in a low-humidity spot.

In the fridge: Store slices in an airtight container 4–5 days. Bring to room temp before serving, or warm 10–15 seconds in the microwave.

In the freezer: Wrap individual pieces tightly and freeze up to 3 months. Thaw in the fridge, then refresh in a 300°F oven for 8–10 minutes to revive the crumb.

Nutritional Perks

Rhubarb brings fiber, vitamin K, and antioxidants while staying low in calories. It brightens the cake with tartness, which means you can use less sugar than you think and still get full-flavor payoff.

Sour cream (or yogurt) adds protein and keeps the texture tender without extra fat. Cinnamon in the streusel has polyphenols—not a health claim, but your taste buds will appreciate it.

Approx per slice (12 slices): ~320 calories, 13 g fat, 47 g carbs, 4 g protein, 2 g fiber. This is dessert, not a green smoothie—but it’s a smarter one.

Avoid These Mistakes

• Using warm butter: Room temperature means cool to the touch, not melty. Warm butter kills the creaminess.
• Skipping parchment: You’ll regret the gluey corners. Line the pan for clean slices.
• Overmixing the batter: Gluten builds, crumb toughens. Mix until just combined, then stop.
• Not chilling the streusel: Warm butter melts too fast and ruins the crumble.
• Underbaking the center: Rhubarb releases juice. Check the middle carefully for set crumbs, not wet batter.
• Overcrowding fruit: Piling rhubarb in one spot creates soggy pockets. Distribute evenly.
• Cutting too soon: Let the cake cool so the crumb sets. Hot slices = ragged edges and lost moisture.
• Using super-thin stalks only: Mix thick and thin pieces for juicy bites without stringy texture.
• Forgetting lemon zest: It lifts the flavor. Tiny step, big payoff.

Different Ways to Make This

• Upside-Down Style: Caramelize 1/2 cup sugar with 4 tablespoons butter in the pan, scatter rhubarb, then add batter and bake. Flip once cool for a glossy, jewel-toned top.
• Gluten-Free: Swap flour for a 1:1 GF blend with xanthan gum. Add 2 tablespoons almond flour for richness. Bake time may run 5–10 minutes longer.
• Vegan: Use plant butter, 1 cup thick dairy-free yogurt, and 2 flax eggs (2 tablespoons ground flax + 6 tablespoons water). Streusel still slaps.
• Muffins: Portion batter into lined muffin tins, top with streusel, bake 20–24 minutes. Great for grab-and-go brunch.
• Bundt Cake: Skip streusel, fold rhubarb into batter, grease the pan like your life depends on it, and bake 50–60 minutes.
• Nordic Coffee Cake Vibes: Add cardamom (1/2 teaspoon) to the batter and sliced almonds to the streusel.
• Strawberry-Rhubarb: Swap 1 cup rhubarb for chopped strawberries. Reduce sugar in the rhubarb toss to 1 tablespoon.
• Brown Butter Upgrade: Brown the butter for the batter, cool fully, then beat with sugars. Deep, nutty flavor for minimal effort.
• Chai Spice: Cinnamon, ginger, and a pinch of clove in the streusel deliver cozy cafe energy.

FAQ

Can I use frozen rhubarb?

Yes. Don’t thaw it; just toss with sugar and fold into the batter. Frozen rhubarb may add 5–10 minutes to the bake time, so watch the center.

Is any part of rhubarb poisonous?

Leaves are toxic; stalks are safe. Trim and discard leaves completely. FYI, you won’t see leaves in stores, but garden harvesters should take note.

How do I reduce the tartness without drowning it in sugar?

Use sour cream and vanilla for creaminess, add lemon zest for brightness, and keep the streusel sweet. You get balance without a sugar bomb.

What pan sizes work best?

A 9×13 pan is ideal for even baking and generous surface area for streusel. A 9-inch springform also works; bake a few minutes longer and check early.

Can I make it gluten-free or vegan?

Absolutely. Use a 1:1 GF flour blend and almond flour for richness, or swap dairy for plant yogurt and butter with flax eggs. IMO, the streusel still crisps beautifully.

Why is my cake soggy in the middle?

Too much rhubarb concentrated in the center or underbaking. Spread the fruit evenly and bake until the center springs back with moist crumbs on a tester.

How do I pick good rhubarb?

Look for firm stalks with vibrant color and minimal bruising. Thicker stalks are fine—just dice them evenly so they cook through.

Should I peel rhubarb?

Nope. The skin holds color and flavor. If a stalk seems stringy, shave off strands with a paring knife and move on.

Can I make this ahead?

Yes. Bake, cool fully, and store covered. The streusel stays crisp a day or two; refresh slices in a 300°F oven for 8 minutes if you want peak crunch.

The Bottom Line

When sweet meets tart and crumb meets crunch, you get a cake that actually earns its counter space. This rhubarb-forward bake is easy, flexible, and repeatable—aka the kind of recipe you’ll hand to friends and guard with mild jealousy. Whip it up for brunch, potlucks, or that weeknight dessert that doesn’t feel boring. Keep a stash of rhubarb and this playbook, and you’re set for spring wins all season long.