Name: Rhubarb Streusel Cake
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Ingredients: 2 tablespoons Unsalted Butter; 1 cup Granulated Sugar; 1 large Egg; 1 teaspoon Pure Vanilla Extract; 2 cups All-Purpose Flour; 1 teaspoon Baking Powder; ½ teaspoon Baking Soda; ½ teaspoon Fine Sea Salt; 1 cup Buttermilk; 3 cups Chopped Fresh or Frozen Rhubarb ((if frozen, do not thaw)); ½ cup All-Purpose Flour; ½ cup Lightly Packed Light Brown Sugar; 4 tablespoons Unsalted Butter

Jump to Recipe Print it

There’s something undeniably nostalgic about a warm slice of Rhubarb Streusel Cake, especially when it brings back memories of spring afternoons spent in the garden. As the rhubarb stalks shoot up from the earth, I can’t help but feel excited about the baking adventures that await. This cake has a special place in my heart, often gracing our family gatherings with its vibrant color and delightful sweetness. The combination of tart rhubarb and crumbly streusel topping creates a wonderful balance that is both comforting and refreshing. Every bite of this cake takes me back to sunny days, laughter, and the joy of sharing delicious food with loved ones.

Recipe Snapshot

Total Time:
1 hr 30 mins

Prep Time:
20 mins

Cook Time:
70 mins

Difficulty:
Medium

Calories:
320 kcal

Protein:
4 g

Diet:
Gluten-Free, Low FODMAP

Fat:
14 g

Tools Used:
9×9-inch Cake Pan, KitchenAid 9-Speed Digital Hand Mixer, Mixing bowl set

Why You’ll Love This Rhubarb Streusel Cake

1. A Taste of Tradition

Every family has its traditional recipes, and Rhubarb Streusel Cake is ours. I remember my grandmother baking it every spring when the first rhubarb appeared in her garden. The smell wafting through the house was enough to make anyone’s mouth water, and the cake quickly became a staple at our celebrations.

2. Perfect for Any Occasion

This cake isn’t just a springtime treat; it’s versatile enough to be enjoyed all year round. Whether it’s a birthday party, a potluck, or just a cozy evening at home, the Rhubarb Streusel Cake is always a hit. It’s the perfect companion for afternoon tea or coffee.

3. Easy to Make

Don’t let the layers of flavor fool you; this cake is surprisingly simple to make! With straightforward steps, even novice bakers can whip it up without any hassle. It’s great for when you need a quick dessert that impresses!

4. A Healthier Sweet Option

Rhubarb is not only delicious but also packed with nutrients, making this cake a healthier option compared to many traditional desserts. Its tangy flavor reduces the need for excessive sugar, allowing you to enjoy a guilt-free treat!

5. Customizable Toppings

While the streusel topping is a classic, you can always play with your creativity. Adding nuts, seeds, or even a drizzle of honey makes the cake uniquely yours. You can even serve it with whipped cream or a scoop of ice cream for an indulgent dessert experience.

6. A Slice of Home

For me, every slice of Rhubarb Streusel Cake is a slice of home. The memories attached to this recipe make it so much more than just a cake. It’s a reminder of love, warmth, and the bonding that happens over food.

What to Buy for Rhubarb Streusel Cake

The ingredients for Rhubarb Streusel Cake are simple yet essential for creating that delightful balance of flavors. The combination of fresh rhubarb, sweet sugar, and a buttery cake base produces a wonderful harmony that you can’t resist. Here’s what you’ll need:

2 tablespoons unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt
1 cup buttermilk
3 cups chopped fresh or frozen rhubarb (if frozen, do not thaw)
½ cup all-purpose flour
½ cup lightly packed light brown sugar
4 tablespoons unsalted butter, melted

Putting Together Rhubarb Streusel Cake

Making Rhubarb Streusel Cake is a delightful experience that fills your kitchen with warm, inviting aromas. The process is straightforward, allowing everyone to join in the fun. Let’s dive into the steps to create this delicious treat!

Preheat your oven to 350°F. This is a crucial first step, as it ensures that the cake bakes evenly. Grab your trusty 9×9-inch cake pan and spray it with some nonstick spray to prevent any sticking.
In a large mixing bowl, add 2 tablespoons of softened unsalted butter, 1 cup of granulated sugar, 1 large egg, and 1 teaspoon of pure vanilla extract. Using an electric mixer, beat these ingredients on medium speed. You’re looking for a light, fluffy texture that indicates everything is well combined.
In another bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of fine sea salt. This mixture is vital for the cake’s structure and flavor.
With the mixer on low, gradually add half of the flour mixture to the butter mixture. Mix until just combined; it’s important not to overmix at this stage. Next, add 1 cup of buttermilk, mixing again until just combined. Finally, add the remaining flour mixture and mix until everything is incorporated.
Now, fold in 3 cups of chopped fresh or frozen rhubarb with a rubber spatula. Make sure the rhubarb is evenly distributed throughout the batter, which adds a beautiful tartness to the cake.
Spread the batter evenly into the prepared cake pan, smoothing the top with a spatula. This ensures that the cake bakes evenly and looks appealing once it’s done.
For the streusel topping, in a small bowl, combine ½ cup of all-purpose flour, ½ cup of lightly packed light brown sugar, and 4 tablespoons of melted unsalted butter. Use a fork to mix until clumps form. This topping will give your cake a wonderful crunchy texture.
Sprinkle the streusel topping evenly over the batter in the pan. Don’t be shy; you want a generous layer to maximize that crunch!
Place the cake in the preheated oven and bake for 60 to 70 minutes. Keep an eye on it; when a toothpick or cake tester inserted in the center comes out clean, your cake is ready.
Once baked, allow the cake to cool in the pan for about 10 to 15 minutes before transferring it to a wire rack. Cooling is essential to let the flavors settle and enhances the cake’s texture.

Things Worth Knowing

Using fresh rhubarb provides the best flavor, but if you only have frozen rhubarb on hand, just toss it in frozen without thawing it.
Make sure to preheat your oven fully before placing the cake inside to ensure an even bake.
Check the cake for doneness by using a toothpick; if it comes out clean, the cake is ready.
If you want to enhance the flavor, consider adding spices like cinnamon or nutmeg to the batter.

Make It Your Own

Put your own spin on Rhubarb Streusel Cake with these creative tips! Each of these suggestions can help you customize this delightful dessert.

Storage: Keep any leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it.
Freezing: You can freeze the cake for up to three months. Just wrap it tightly in plastic wrap and then foil to prevent freezer burn.
Variations: Try adding nuts like walnuts or pecans to the streusel for extra crunch.
Serving: Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for a decadent dessert.
Occasions: This cake is perfect for picnics, potlucks, or as a delightful ending to a springtime meal.

What to Pair With Rhubarb Streusel Cake

Pairing your delicious Rhubarb Streusel Cake with the right accompaniments can elevate the experience. Here are some ideas:

Whipped Cream: A dollop of fresh whipped cream enhances the cake’s flavors and adds a creamy texture.
Ice Cream: Vanilla or custard ice cream pairs beautifully with the tartness of rhubarb.
Tea: A cup of Earl Grey or chamomile tea makes for a lovely afternoon pairing.
Fruit Salad: A light fruit salad can balance the sweetness of the cake.
Cheese: A slice of sharp cheddar complements the sweet and tart notes of the cake.
Seasonal Fruits: Fresh strawberries or blueberries can enhance the flavor and presentation of your dessert.

FAQ

Absolutely! Frozen rhubarb works perfectly in this recipe. Just remember not to thaw it before mixing into the batter. This will help retain its texture and flavor during baking.

This cake pairs beautifully with a dollop of whipped cream, a scoop of vanilla ice cream, or even a side of fresh fruit salad. Each of these options complements the tartness of the rhubarb and adds a lovely touch to the presentation.

To store your leftover Rhubarb Streusel Cake, wrap it in plastic wrap and keep it in an airtight container at room temperature for up to three days. For longer preservation, you can freeze it for up to three months.

Yes, you can! Simply substitute the all-purpose flour with a gluten-free blend that measures the same. This way, you’ll still enjoy the delightful flavors of the Rhubarb Streusel Cake without the gluten.

Conclusion

The Rhubarb Streusel Cake is a delightful blend of tart and sweet that captures the essence of spring. Its comforting texture and rich flavors make it a favorite among family and friends. I encourage you to give this recipe a try; it’s simple, satisfying, and a wonderful way to celebrate the delightful season of rhubarb.