Every year it seems like I have an unlimited supply of rhubarb sprouting up in my garden. There are plenty of ways to make use of it, from jams to drinks to pies—but my absolute favorite is this easy and delicious rhubarb cake recipe. For extra sweetness and crunch, I like to polish it with homemade streusel crumbles as well. If you're like me and you have more rhubarb than you know what to do with, give this recipe a shot!

What you'll need:

Materials

• Parchment paper

• 8x8 baking pan

• 2-3 large bowls

• Electric mixer

• Spatula

Cake

• 1 cup all-purpose flour

• 1 tsp. baking powder

• 1/2 cup unsalted butter

• 1/2 cup granulated sugar

• 2 eggs, (room temperature)

• 1 tsp. vanilla extract

• 1/3 cup buttermilk

• 1 1/2 cup rhubarb, (cut into small pieces)

Streusel

• 3/4 cup all-purpose flour

• 1/3 cup unsalted butter (melted)

• 1/4 cup granulated sugar

• 2 tbsp. powdered sugar

Instructions:

Cake

Preheat oven to 350 F. Prepare 8x8 baking pan with parchment paper.

In a large bowl, combine flour and baking powder. Set aside.

In a separate large bowl, mix butter and granulated sugar with electric mixer until fluffy.

Add eggs one at a time. Mix with electric mixer.

Add vanilla extract & mix in.

Add buttermilk. Mix with a spoon or spatula.

Add dry ingredients to wet ingredients. Mix with spatula.

Pour into the baking pan on top of parchment paper.

Evenly spread rhubarb on top.

Streusel

In a large bowl, combine flour, butter, and granulated sugar. Mix with a spoon.

Add on top of rhubarb & spread evenly.

Bake for 45–55 minutes at 350 F.

Let it cool, then sprinkle with powdered sugar.

And there you have it—a simple, tangy, and sweet rhubarb cake! Try it out for yourself, and enjoy!