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Rhubarb Sour Cream Cake

Rhubarb sour cream cake with a tender, moist crumb and visible rhubarb pieces, finished with a crunchy cinnamon streusel topping. Baked in a 9x13 pan, it’s a classic coffee-cake style dessert that slices clean and tastes bright and tangy.
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Prep Time 20 minutes
Cook Time 50 minutes
cooling 30 minutes
Total Time 1 hour 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

cake
  • 2.5 cup all-purpose flour
  • 1.5 cup sugar
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1 cup sour cream
  • 0.5 cup vegetable oil
  • 2 eggs
  • 1 tsp vanilla extract
  • 3 cup fresh rhubarb, diced
topping
  • 0.5 cup brown sugar
  • 0.25 cup all-purpose flour
  • 0.25 cup butter, cold
  • 1 tsp cinnamon

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat the oven to 350°F and grease a 9x13-inch baking pan so the cake releases cleanly after baking.
  2. Whisk together all-purpose flour, sugar, baking soda, and salt until the dry ingredients are evenly combined and no clumps remain.
  3. In a separate bowl, mix sour cream, vegetable oil, eggs, and vanilla extract until smooth and combined.
  4. Pour the wet mixture into the dry ingredients and stir until just mixed, then fold in fresh rhubarb, diced to keep the crumb tender.
  5. Pour the batter into the prepared pan and spread it evenly so the rhubarb distributes throughout.
  6. For the topping, mix brown sugar, all-purpose flour, and cinnamon, then cut in cold butter until crumbly with visible small butter bits.
  7. Sprinkle the streusel topping evenly over the batter for a crunchy, cinnamon-speckled top.
  8. Bake at 350°F for 45-50 minutes until a toothpick comes out clean, with the center set and the top lightly browned.
  9. Cool for 30 minutes before serving so the cake firms up and the rhubarb pieces stay defined in the slice.

Notes

For best texture, stir the batter only until just combined—overmixing can make the crumb tough. Store covered in the refrigerator up to 4 days; freeze slices up to 2 months and thaw overnight in the fridge. For a slightly lighter option, use low-fat sour cream in the same amount (texture remains moist but may be a touch less rich).