Rhubarb Sheet Cake with Streusel
A soft and buttery rhubarb sheet cake topped with a golden, crunchy streusel. The perfect balance of sweet and tangy, this cake is ideal for any occasion!
Equipment
- 9x13-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 9x13-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.
Notes
Use fresh rhubarb for the best flavor, or thaw and drain frozen rhubarb before using.
For extra crunch, add chopped nuts to the streusel.
Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
Serve warm with vanilla ice cream or whipped cream for extra indulgence!