Rhubarb Sheet Cake with Streusel: A Sweet-Tart Delight
A slice of rhubarb sheet cake with streusel is like a warm hug on a cool day—soft, buttery cake bursting with tangy rhubarb and crowned with a golden, crunchy streusel topping. Whether you’re baking for a gathering or just indulging in a comforting treat, this cake is sure to become a household favorite.
“Baking is both an art and a science—this cake is a masterpiece of both.”
Why You’ll Love This Recipe
- Perfect balance of flavors – The tart rhubarb complements the sweet cake and crispy streusel beautifully.
- Easy to make – No complicated techniques, just simple ingredients coming together effortlessly.
- Great for any occasion – Whether it’s brunch, dessert, or an afternoon snack, this cake fits every moment.
- Make-ahead friendly – Stays moist and delicious for days!
“A homemade cake is happiness you can taste.”
Ingredients: The Perfect Blend for Rhubarb Sheet Cake
For the Cake:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 cups fresh rhubarb, chopped
For the Streusel Topping:
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup unsalted butter, cold and cubed
- 1 teaspoon cinnamon
Equipment Needed
- 9×13-inch baking pan
- Mixing bowls
- Hand or stand mixer
- Whisk
- Measuring cups and spoons
- Spatula
Step-by-Step Guide to the Perfect Rhubarb Sheet Cake
Prepare the Cake Batter
In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. In another bowl, cream the butter and sugar until light and fluffy, then add eggs and vanilla, mixing well. Alternate adding the dry ingredients and buttermilk to the wet mixture, stirring until combined. Fold in the rhubarb gently.
Tip: For extra tenderness, avoid overmixing the batter—stop as soon as everything is combined.
Make the Streusel Topping
In a separate bowl, mix flour, brown sugar, and cinnamon. Cut in the cold butter using a pastry cutter or your fingers until crumbly.
Tip: For a chunkier streusel, press some of the mixture together to form larger crumbs before sprinkling over the batter.
Assemble and Bake
Pour the batter into a greased 9×13-inch pan and evenly distribute the streusel topping. Bake at 350°F (175°C) for 35-40 minutes or until a toothpick inserted in the center comes out clean.
Tip: Let the cake cool slightly before slicing for neater cuts and enhanced flavor.
“The secret ingredient is always love.”
Time Needed
- Prep Time: 15 minutes
- Bake Time: 35-40 minutes
- Total Time: 50-55 minutes
Pro Tips for a Perfect Rhubarb Sheet Cake
- Use fresh rhubarb for the best flavor, but frozen rhubarb works too—just thaw and drain excess liquid.
- Want an extra tangy kick? Toss the rhubarb in a tablespoon of lemon juice before folding it into the batter.
- Serve warm with a dollop of whipped cream or vanilla ice cream for ultimate indulgence.
- Store leftovers in an airtight container at room temperature for up to 3 days.
Creative Variations: Customize Your Rhubarb Sheet Cake
Add Nuts for Extra Crunch
Sprinkle chopped walnuts or pecans into the streusel for a delightful nutty contrast.
Tip: Toast the nuts beforehand to enhance their flavor and crunch.
Swap Rhubarb for Mixed Berries
Try a mix of raspberries and blueberries for a summery twist.
Tip: Reduce the sugar slightly to balance the natural sweetness of the berries.
Make It Gluten-Free
Use a 1:1 gluten-free flour blend in place of regular flour.
Tip: Add an extra egg to improve structure and texture.
Drizzle with Glaze
A simple powdered sugar glaze can add an extra layer of sweetness.
Tip: Mix 1 cup powdered sugar with 2 tablespoons milk and drizzle over the cooled cake.
“Baking is sharing, and sharing is love.”
Serving Suggestions
- Pair with a hot cup of coffee or tea for a cozy treat.
- Serve with a scoop of vanilla ice cream for a delightful contrast.
- Enjoy alongside fresh berries and a dollop of whipped cream.
Storage and Reheating
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keeps for up to a week when tightly wrapped.
- Freezer: Wrap slices individually and freeze for up to 3 months.
- Reheating: Warm in a 300°F oven for 5-10 minutes or microwave briefly.
Common Mistakes to Avoid
Overmixing the Batter
This can make the cake dense instead of light and tender.
Tip: Mix only until ingredients are just combined.
Using Too Much Streusel
An overly thick topping can weigh down the cake and prevent it from rising properly.
Tip: Spread the streusel evenly and avoid piling too much in one area.
Not Draining Frozen Rhubarb
Excess moisture can lead to a soggy cake.
Tip: Thaw frozen rhubarb completely and pat dry with paper towels before using.
Baking at the Wrong Temperature
An oven that runs hot or cold can affect the cake’s texture.
Tip: Use an oven thermometer to ensure accuracy.
“A little sweetness makes everything better.”
FAQs
Can I Use Frozen Rhubarb?
Yes! Just make sure to thaw and drain it well to avoid excess moisture.
How Do I Know When the Cake is Done?
Insert a toothpick in the center—if it comes out clean, it’s ready!
Can I Make This Cake Ahead of Time?
Absolutely! It stays fresh for days and tastes even better the next day.
Is There a Dairy-Free Version?
Yes! Substitute the buttermilk with almond or oat milk mixed with a teaspoon of lemon juice.
Can I Reduce the Sugar?
Yes, but keep in mind that rhubarb is quite tart, so reducing sugar too much may make the cake too tangy.
The Joy of Baking Rhubarb Sheet Cake
This rhubarb sheet cake with streusel is a comforting, nostalgic treat that brings joy in every bite. Whether you enjoy it warm with coffee or chilled for a refreshing dessert, it’s bound to become a favorite in your home. Happy baking!
“The best memories are made in the kitchen.”
Rhubarb Sheet Cake with Streusel
Equipment
- 9×13-inch baking pan
- Mixing bowls
- Hand or stand mixer
- Whisk
- Measuring cups and spoons
- Spatula
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 cups fresh rhubarb chopped
For the Streusel Topping:
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup unsalted butter cold and cubed
- 1 teaspoon cinnamon
Instructions
Prepare the Cake Batter
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Gradually mix in the dry ingredients, alternating with buttermilk until combined.
- Gently fold in the rhubarb and pour the batter into the prepared baking pan.
Make the Streusel Topping
- In a bowl, mix flour, brown sugar, and cinnamon.
- Cut in the cold butter with a pastry cutter or fingers until a crumbly texture forms.
- Evenly sprinkle the streusel over the cake batter.
Bake the Cake
- Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool slightly before slicing and serving.
