I’ve always had a soft spot for sheet cakes, especially when they’re packed with fresh fruit. This Rhubarb Sheet Cake with Streusel is one I keep going back to. After many attempts, I found the right balance of sweetness to complement the tart rhubarb and added a crunchy topping that makes it even better. In this article, you’ll find everything you need to create your own delicious version.
Why You’ll Love This Recipe
- Perfect balance of flavors — The combination of tangy rhubarb and sweet cake creates a delightful contrast in every bite.
- Easy to make — With straightforward steps and simple ingredients, it’s perfect for bakers of any skill level.
- Feeds a crowd — This recipe is baked in a 9×13 pan, making it great for gatherings or potlucks.
- Versatile serving options — Enjoy it plain or dress it up with whipped cream or ice cream for extra flair.
- Great for any occasion — Whether it’s a family dinner or a summer barbecue, this cake is sure to impress.
Ingredients You’ll Need
Main Ingredients:
Rhubarb Sheet Cake with Streusel
- 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)
- 1/2 cup all-purpose flour (for streusel)
- 1/2 cup brown sugar (for streusel)
- 1/4 cup unsalted butter (cold and cubed for streusel)
- 1 teaspoon cinnamon (for streusel)
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Rhubarb Sheet Cake with Streusel
Indulge in the delightful flavors of Rhubarb Sheet Cake with Streusel, where the sweet aroma of baked cake mingles with the tangy scent of fresh rhubarb. Each bite offers a tender texture complemented by a satisfying crunchy topping that makes this dessert irresistible. Perfect for gatherings or cozy family dinners, feel free to enhance it with whipped cream or a scoop of ice cream for an extra touch of sweetness.
- Total Time: 1 hour
- Yield: 12 servings 1x
Ingredients
- 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)
- 1/2 cup all-purpose flour (for streusel)
- 1/2 cup brown sugar (for streusel)
- 1/4 cup unsalted butter (cold and cubed for streusel)
- 1 teaspoon cinnamon (for streusel)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan to ensure easy release after baking.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined; this will help create an even texture throughout the cake.
- In another bowl, cream together softened butter and granulated sugar until light and fluffy, which should take about three minutes.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract for added flavor.
- Gradually mix in the dry ingredients alternately with buttermilk until just combined; gently fold in the chopped rhubarb to maintain its texture.
- In a separate bowl, combine flour, brown sugar, and cinnamon for the streusel; cut in cold cubed butter until crumbly before sprinkling over the uncooked batter.
- Bake your cake in the preheated oven for about 35–40 minutes or until golden brown on top and a toothpick inserted into the center comes out clean.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg