Easy Rhubarb Cake with Crumb Topping
This moist and tangy rhubarb cake is a springtime favorite, topped with a buttery crumb and bursting with fresh rhubarb. Perfect for brunch, dessert, or coffee breaks, it’s simple to make and always a crowd-pleaser.
Equipment
- 9x13 inch baking dish or cake pan
- Mixing bowls (large and medium)
- Hand or stand mixer
- Measuring cups and spoons
- Rubber spatula or spoon
- Knife and cutting board
- Whisk
Ingredients
- For the Cake Batter:
- 2 cups fresh rhubarb chopped (or frozen and thawed)
- 1 ½ cups granulated sugar
- ½ cup unsalted butter softened
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- For the Crumb Topping Optional but Recommended:
- ½ cup brown sugar
- ⅓ cup all-purpose flour
- ¼ cup cold butter cubed
- 1 teaspoon cinnamon
- ¼ cup chopped walnuts or pecans optional
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking dish.
- In a large bowl, cream together the butter and sugar until light and fluffy (about 3 minutes).
- Add the egg and vanilla, and beat until fully combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Add dry ingredients to the butter mixture alternately with buttermilk, mixing until just combined.
- Gently fold in chopped rhubarb using a spatula.
- Pour the batter into the prepared pan and smooth the top.
- To make the crumb topping, mix brown sugar, flour, cinnamon, and nuts in a bowl. Cut in the cold butter with a fork or pastry cutter until crumbly.
- Sprinkle crumb topping evenly over the batter.
- Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 15–20 minutes before slicing. Serve warm or at room temperature.
Notes
If using frozen rhubarb, thaw completely and drain well to avoid excess moisture.
You can substitute sour cream or yogurt for buttermilk.
Add ½ tsp of lemon zest for a citrus twist.
Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
Serve with whipped cream or a scoop of vanilla ice cream for extra indulgence!