It’s like a coffee cake only better! This sour cream rhubarb cake is filled with juicy, chopped rhubarb and topped with a streusel crumble that gives the entire cake a wonderful flavor. There’s a few spices in the cake as well to give it just a bit of oomph, too. This cake is perfect for summer when rhubarb is fresh- or use frozen for a taste of summer anytime!

For this recipe you’ll need 3 cups of diced fresh rhubarb. If you use frozen make sure it’s thawed and drained first. 3 cups is about 12-14 ounces if you’re weighing it out.

The cake batter when you mix it up will be quite thick. That’s because there’s no liquid in the batter! No milk or oil or water. Instead 2 eggs and some sour cream do all the work of what a liquid would normally do. In fact it will look more like cookie dough in the mixing bowl! But, as it bakes in the rhubarb releases moisture and ensures that this cake not only rises properly, but also ends up moist and tender.

The crumble topping has just a touch of cinnamon. It’s by no means a spice cake, but the cinnamon just livens up the rhubarb for more flavor. Did you know that rhubarb is a vegetable and not a fruit? It’s sweet-tart flavor just makes it excellent for sweet recipes. Isn’t that interesting?

Back to the cake! Bake this uncovered for the first part and then cover with foil towards the end so it ends up perfectly golden brown (but not overdone) on top.

The hardest part of making this cake is waiting until it cools off! Serve it with some vanilla ice cream for an extra special treat- especially on a hot day.