It’s not just a cake. It’s a rite of passage into spring, a quiet celebration of the first colors to burst from winter’s grey garden beds. This Moist Rhubarb Cake recipe has a texture so tender and a flavor so bright, it feels like wrapping yourself in a sun-warmed quilt stitched with stories, memories, and a hint of tangy nostalgia.

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Growing up in the Midwest, rhubarb season was a much-anticipated marker on the calendar. Just as the snow melted and birds began to return, our backyard rhubarb would appear—bold pink stalks pushing up from damp earth, often before the tulips even bloomed. My grandmother had a rule: the first cake of the season had to be rhubarb, and it had to be shared.

She called this “company cake”—not because it was fancy, but because it was welcoming. Made with just a handful of pantry ingredients, the real star was the rhubarb—tart and juicy, softened into bursts of brightness with each bite. The sugar crumb topping added a delicate crunch, like a golden kiss on top of the softest vanilla-scented crumb. It wasn’t about impressing; it was about comfort.

And today, decades later, that same cake brings smiles to new faces and young hands licking batter from spoons. Whether it’s cooling on the counter or wrapped in foil and delivered to a neighbor, this moist rhubarb cake carries with it a long, loving tradition.

Why You’ll Love This Recipe

Perfect use of seasonal produce: If you’ve got fresh rhubarb, this is your go-to recipe.
Moist, tender texture: Thanks to sour cream and a gentle mix, this cake is soft and never dry.
Balanced flavor: Sweet, tangy, and buttery without being overwhelming.
Crowd-pleasing: Ideal for brunches, bake sales, potlucks, or weekday treats.
Stays fresh: Keeps beautifully for days and tastes even better the next morning.

INGREDIENTS YOU’LL NEED:

Cake Base:

2 cups all-purpose flour
1¼ cups granulated sugar
1 teaspoon baking soda
½ teaspoon salt
2 large eggs, lightly beaten
1 cup sour cream
3 cups diced fresh rhubarb

Streusel Topping:

1 cup sugar
¼ cup softened butter
¼ cup all-purpose flour
¼ teaspoon cinnamon (optional)

How to Make Moist Rhubarb Cake

STEP-BY-STEP INSTRUCTIONS:

Step 1: Prepare Your Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish. You can also use parchment paper for easy lifting.

Step 2: Mix Dry Ingredients
In a large mixing bowl, combine flour, sugar, baking soda, and salt. Whisk together to blend evenly.

Step 3: Add Wet Ingredients
Add the eggs and sour cream into the dry mixture. Stir gently until smooth. Don’t overmix—just until combined.

Step 4: Fold in Rhubarb
Gently fold in your chopped rhubarb. The mixture will be thick, but that’s perfect. The moisture from the rhubarb will help during baking.

Step 5: Make the Streusel Topping
In a small bowl, use your fingers or a fork to mix together the sugar, butter, flour, and cinnamon (if using) until it forms a crumbly texture.

Step 6: Assemble and Bake
Pour the batter into your prepared pan, smoothing it into the corners. Sprinkle the streusel topping evenly across the top. Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean and the top is golden and slightly crisp.

Step 7: Cool and Serve
Let the cake cool for at least 15 minutes. Slice into squares and serve warm or at room temperature.

HELPFUL TIPS

Use the freshest rhubarb you can find: Look for firm, bright red stalks for the best flavor and color.
No sour cream? Substitute with full-fat Greek yogurt for a similar texture and tang.
Make it in advance: This cake keeps well for 2–3 days and can be frozen, too.
More rhubarb = more tang: Don’t be afraid to bump it up to 4 cups for an extra punch.
Want extra crunch? Add ¼ cup chopped pecans or walnuts to the streusel topping.

WHEN IS RHUBARB IN SEASON?

Rhubarb season typically runs from early spring through early summer. In most regions, you’ll start seeing fresh rhubarb in April, and it can continue into July. It’s best harvested before the stalks get too thick or woody. You can also freeze chopped rhubarb for year-round baking.

DETAILS:

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Yield: Serves 12
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

NOTES

This cake is not overly sweet—intentionally so. It lets the rhubarb shine through. For those with a sweeter tooth, consider dusting with powdered sugar or drizzling a vanilla glaze over the top once cooled.

NUTRITIONAL INFORMATION (PER SLICE, APPROXIMATELY)

Calories: 320
Fat: 9g
Carbohydrates: 58g
Protein: 4g
Fiber: 2g
Sugar: 35g

FREQUENTLY ASKED QUESTIONS

Can I use frozen rhubarb?
Yes! Just be sure to thaw and drain it thoroughly to avoid excess moisture in the batter.

What does rhubarb taste like?
Raw rhubarb is tart and slightly sour, but once baked, it mellows into a bright, fruity flavor—like a cross between green apple and lemon.

Is this cake good for kids?
Absolutely. Kids love the crumb topping, and you can always add a dollop of whipped cream or scoop of vanilla ice cream for extra fun.

How long does it stay fresh?
It stays moist and delicious for up to 3 days when stored in an airtight container at room temperature. It also freezes well for up to 2 months.

STORAGE INSTRUCTIONS

Let the cake cool completely before storing. Wrap tightly in foil or place in an airtight container. Keep at room temperature for 2–3 days, or refrigerate for longer freshness. To freeze, slice the cake into squares, wrap individually, and freeze for up to 2 months.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other cozy, fruit-forward bakes:

CONCLUSION

There’s something magical about baking a cake that feels like home. This Moist Rhubarb Cake is a slice of simple joy—a recipe that ties together the tang of spring, the warmth of the kitchen, and the love passed down through generations. Whether you serve it at your next brunch or bake it just for yourself on a quiet afternoon, this cake will wrap you in sweetness and comfort. Don’t be surprised if it becomes your new spring tradition.