Rhubarb Cake Recipe

Name: Rhubarb Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1/4 softened butter; 1 cup white sugar; 1 teaspoon baking soda; 1/2 teaspoon salt; 2 cups all-purpose flour; 2 eggs, beaten; 1 cup sour cream; 3-1/2 to 4 cups diced rhubarb; Topping:; 1/2 cup brown sugar; 1/4 cup white sugar; 1/4 cup butter, softened; 1/4 cup all-purpose flour; 1/2 tsp ground cinnamon; 1/2 cup chopped walnuts

Servings: persons

1/4 softened butter
1 cup white sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 cups all-purpose flour
2 eggs, beaten
1 cup sour cream
3-1/2 to 4 cups diced rhubarb
Topping:
1/2 cup brown sugar
1/4 cup white sugar
1/4 cup butter, softened
1/4 cup all-purpose flour
1/2 tsp ground cinnamon
1/2 cup chopped walnuts

1
Preheat the oven to 350 degrees. Grease and flour a 9x13 inch baking dish.
2
In a large bowl, mix together sugar & butter; add baking soda, salt and flour. Stir in the eggs and sour cream until smooth, then fold in the rhubarb. Pour into the prepared dish and spread evenly.
3
In a smaller bowl, mix together the first 5 Topping ingredients until crumbly. Sprinkle the mixture on top of the cake. Then sprinkle the chopped walnuts on top.
4
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 45 minutes.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/4 softened butter, 1 cup white sugar, 1 teaspoon baking soda, 1/2 teaspoon salt, and more.

Yes, Rhubarb Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rhubarb Cake

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