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
- Streusel:
- 1 cup white sugar
- 1/4 cup butter, softened
- 1/4 cup all-purpose flour
- 1/4 teaspoon ground cinnamon, or to taste
Instructions
- Gather all ingredients and set them on your counter.
- Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 9×13-inch baking dish.
- In a large bowl, stir together 2 cups flour, 1 1/4 cups sugar, baking soda, and salt.
- Stir in the beaten eggs and sour cream until the batter is smooth.
- Fold in the diced rhubarb until evenly distributed.
- Pour the batter into the prepared baking dish and spread it out evenly.
- In a medium bowl, stir together 1 cup sugar and softened butter until smooth.
- Stir in 1/4 cup flour until the mixture becomes crumbly.
- Sprinkle the streusel evenly over the top of the cake batter.
- Dust the top lightly with ground cinnamon.
- Bake for about 45 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven, let cool slightly, then serve and enjoy.
Notes
- Cut your rhubarb into small, even pieces so it distributes well throughout the cake.
- Do not overmix the batter after adding the eggs and sour cream to keep the cake tender.
- You can substitute Greek yogurt for sour cream if needed.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- This cake freezes well. Wrap individual slices tightly and freeze for up to 2 months.
- Fresh or frozen rhubarb both work in this recipe. If using frozen, thaw and drain it first.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 38g
- Sodium: 210mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg