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Rhubarb Streusel Cake Recipe

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4.1 from 34 reviews

This Rhubarb Streusel Cake is a delightful dessert featuring a moist, tender cake loaded with fresh or frozen rhubarb pieces and topped with a sweet, crumbly streusel. The combination of tart rhubarb and the buttery streusel topping offers a perfect balance of flavors and textures, ideal for spring and summer gatherings or an everyday treat.

  • Total Time: 1 hour 20 minutes to 1 hour 30 minutes
  • Yield: 9 servings

Ingredients

Cake Batter

  • 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
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 cup buttermilk
  • 3 cups chopped fresh or frozen rhubarb (if frozen, do not thaw)

Streusel Topping

  • 1/2 cup all-purpose flour
  • 1/2 cup lightly packed light brown sugar
  • 4 tablespoons unsalted butter, melted

Instructions

  1. Preheat and prepare pan. Preheat your oven to 350°F (175°C). Lightly spray a 9×9-inch cake pan with nonstick spray or grease it to prevent sticking. Set aside while you prepare the batter.
  2. Mix wet ingredients and sugar. In a large bowl, use an electric mixer on medium speed to beat together the softened butter, granulated sugar, egg, and vanilla extract until the mixture is light in color and well combined, creating a fluffy base for the cake.
  3. Combine dry ingredients and alternate mixing. In a separate bowl, whisk the 2 cups of all-purpose flour, baking powder, baking soda, and salt. Add half of this flour mixture to the wet ingredients with the mixer on low speed and blend just until combined. Then add all of the buttermilk, mixing again until just combined. Finish by adding the remaining flour mixture and mix until the batter is smooth and combined, scraping down the bowl sides as necessary.
  4. Fold in rhubarb. Gently fold the chopped rhubarb into the batter with a spatula, distributing it evenly without overmixing to keep the cake tender.
  5. Spread batter in cake pan. Pour and spread the batter evenly into the prepared 9×9-inch cake pan, smoothing the surface slightly to make sure it bakes evenly.
  6. Prepare streusel topping. In a small bowl, combine 1/2 cup flour, brown sugar, and melted butter. Mix with a fork until clumps or crumbly clusters form, creating the streusel topping.
  7. Top the cake with streusel. Evenly sprinkle the streusel mixture over the surface of the rhubarb batter in the pan, ensuring full coverage for a crunchy, buttery topping.
  8. Bake and test doneness. Bake the cake in the preheated oven for 60 to 70 minutes. Check for doneness by inserting a toothpick or cake tester into the center; it should come out clean or with a few moist crumbs attached.
  9. Cool before serving. Remove the cake from the oven and allow it to cool completely in the pan before slicing and serving, allowing the flavors to set and making it easier to cut.

Notes

  • If using frozen rhubarb, do not thaw before adding to the batter to avoid excess moisture.
  • Ensure the butter for the batter is softened to room temperature for easier mixing and better texture.
  • You can substitute buttermilk with regular milk plus 1 tablespoon vinegar or lemon juice as a buttermilk substitute.
  • Storage: Keep leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
  • For a gluten-free version, substitute all-purpose flour with a gluten-free baking blend.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 60-70 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/rhubarb-streusel-cake-recipe/