Rhubarb Crumb Cake with Brown Sugar Streusel Topping

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The Perfect Balance of Tart and Sweet

This rhubarb crumb cake is a delightful celebration of spring flavors, featuring a moist sour cream cake base bursting with tangy rhubarb pieces and crowned with a buttery brown sugar streusel topping. The contrast between the tender cake and crunchy streusel creates a texture that’s simply irresistible.

Why You’ll Love This Recipe

  • Perfect for using fresh spring rhubarb
  • Easy to make with simple ingredients
  • Wonderful for brunch, dessert, or afternoon tea
  • Freezes beautifully for make-ahead convenience

Ingredients

For the Streusel Topping:

  • ¾ cup all-purpose flour
  • ½ cup packed brown sugar
  • ¼ cup granulated sugar
  • 1 tsp cinnamon
  • ½ tsp salt
  • 6 tbsp cold butter, cubed

For the Cake:

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup sour cream
  • 2½ cups diced rhubarb (about 4-5 stalks)

Step-by-Step Instructions

1. Prepare the Streusel Topping

In a medium bowl, whisk together flour, brown sugar, granulated sugar, cinnamon and salt. Add cold cubed butter and work it in with your fingers or a pastry cutter until the mixture resembles coarse crumbs. Refrigerate while you prepare the cake batter.

2. Make the Cake Batter

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
  2. In a medium bowl, whisk together flour, baking powder, baking soda and salt.
  3. In a large bowl, beat softened butter and sugar until light and fluffy (about 3 minutes).
  4. Add eggs one at a time, beating well after each addition. Mix in vanilla.
  5. Alternately add the flour mixture and sour cream, beginning and ending with flour. Mix just until combined.
  6. Gently fold in diced rhubarb.

3. Assemble and Bake

  1. Spread batter evenly in prepared pan.
  2. Sprinkle chilled streusel topping evenly over the batter.
  3. Bake for 40-45 minutes, or until a toothpick inserted in center comes out clean.

4. Cool and Serve

Let cake cool in pan for at least 15 minutes before serving. Delicious warm or at room temperature.

Expert Tips

  • For extra flavor, add 1 tsp lemon zest to the batter
  • If using frozen rhubarb, do not thaw before adding to batter
  • For a crispier topping, broil for 1-2 minutes at end of baking
  • Store leftovers covered at room temperature for 2 days or freeze for up to 1 month

Serving Suggestions

  • Dust with powdered sugar before serving
  • Top with whipped cream or vanilla ice cream
  • Pair with a cup of coffee or tea for afternoon treat
  • Great for brunch alongside fresh fruit

This rhubarb crumb cake is the perfect way to enjoy spring’s tartest vegetable in a sweet and satisfying dessert. The brown sugar streusel adds a wonderful caramelized crunch that complements the tender cake and tangy rhubarb beautifully.

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