Rhubarb Streusel Cake

by Jamie on May 18, 2010

Post image for Rhubarb Streusel Cake

I love spring… the warmer weather, the smell of fresh cut grass and blooming flowers makes me a happy girl. Spring means the farmers’ markets begin to open with plentiful supplies of rhubarb and asparagus.

Although we love us some spring asparagus, I have never used rhubarb in any way, shape or form. Well, I found some stunning rhubarb last week and knew I would find a way to put it to good use.

I got home and began searching for inspiration…I found a bunch of amazing recipes, but decided on this lovely rhubarb cake with a vanilla bean sauce. As I was chopping the rhubarb, I snagged a bite-let’s just say I am not too fond fresh rhubarb. However, I thoroughly enjoyed the flavor of the rhubarb baked into this gorgeous cake…plus I am a sucker for anything with a streusel topping.

I will say that we liked this cake much more without the vanilla bean sauce. Although the sauce had a nice flavor, there was just something about the simplicity of the cake on its own that I adored. It paired perfectly with a cup of tea for breakfast. I can’t wait to experiment with this cake recipe, I imagine good things to come. If you make this cake, definitely come back and let me know what you think. Have an amazing day!

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Rhubarb Streusel Cake

May 18th, 2010

Ingredients:

For the Cake

2 tablespoons butter (no substitutes), softened
1 cup sugar
1 egg
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
3 cups chopped fresh or frozen rhubarb
STREUSEL TOPPING:
1/4 cup all-purpose flour
1/4 cup sugar
2 tablespoons butter, melted

For the Vanilla Sauce

1/2 cup butter
3/4 cup sugar
1/2 cup evaporated milk
1/2 vanilla bean

Directions:

1. In a mixing bowl, cream butter and sugar. Beat in egg. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating just until moistened. Fold in the rhubarb. Pour into a greased 9-in. square baking dish.

2. Combine topping ingredients; sprinkle over batter. Bake at 350 degrees F for 40-45 minutes or until a toothpick comes out clean. Cool on a wire rack.

3. For sauce, melt butter in a saucepan. Add sugar, milk and scraped vanilla bean. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Remove from the heat. Serve with cake.

- adapted from allrecipes


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{ 30 comments… read them below or add one }

avatar Maria May 18, 2010 at 10:54 pm

Love this cake! We have 4 rhubarb plants. We love it!

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avatar Becky May 18, 2010 at 11:16 pm

This looks sinfully delicious! I need to go steal some rhubarb from Maria so I can make it! :)

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avatar Susan May 18, 2010 at 11:25 pm

Hi Jamie, I just came across your lovely blog for the first time! Rhubarb is one of my favorite baking ingredients at this time of year, and I will absolutely try the cake. I just made a rhubarb, apple and pomegranate crumble this morning for my blog – I cook and my husband takes the photographs – I hope you’ll take a look. I’d also like to add you to our blogroll, if that’s OK. Happy Spring! Susan

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avatar My Kitchen in the Rockies May 19, 2010 at 12:27 am

Yes, rhubarb is also one of our very favorite. Just moved my big plant outside this weekend. A streusel is always quick and yummy.
Please try this recipe for with the next fresh rhubarb you have. It is our absolute favorite.

http://thecastlerockincook.blogspot.com/2010/04/rhubarb-cake-with-meringue-topping.html

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avatar Kathy Diaz (foundbaking) May 19, 2010 at 12:57 am

Nice touch on the vanilla sauce.

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avatar Kim at Rustic Garden Bistro May 19, 2010 at 1:28 am

What a lovely piece of cake!

And – LOVE the new look. :-) I honestly have never baked with rhubarb; might have to give that a go soon. [K]

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avatar Jessica @ How Sweet May 19, 2010 at 6:49 am

I’ve still never had rhubarb. Looks darn good!

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avatar Jenna May 19, 2010 at 8:24 am

Oooooh, I think I might have to make this cake when we move into our new house. The lady who previously lived there planted rhubarb.

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avatar CaSaundra May 19, 2010 at 8:34 am

I adore rhubarb, so glad that I finally get to start using it again now that its in season–I’ve always wanted to try making a rhubarb soup, but this cake might have to come first!

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avatar Lauren @ Crave. Indulge. Satisfy. May 19, 2010 at 8:52 am

This cake looks amazing! I’ve never tried rhubarb before, but you make me want to with this cake!

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avatar DessertForTwo May 19, 2010 at 9:37 am

This looks delicious! I like the vanilla sauce idea, very unique. Thanks for sharing!

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avatar Eliana May 19, 2010 at 10:10 am

It looks stunning Jaime :) But I never expect anything less from you.

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avatar Brooke (Baking with Basil) May 19, 2010 at 10:16 am

I don’t think I’ve tried anything with rhubarb in it….might have to give this recipe a try. I’m with you on the streusel – it makes everything delish.

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avatar ingrid May 19, 2010 at 10:45 am

Looks and sounds lovely. I’ll definitely be giving it a try though I may have to settle for frozen rhubarb.

Can’t wait to see how you tweak this.
~ingrid

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avatar prerna May 19, 2010 at 3:30 pm

Rhubarb?? Man! I’ve never made it before but have been seeing so many delicious recipe lately that I think will have to try it. Nothing better than a cake to start with:-)

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avatar Barbara @ VinoLuciStyle May 19, 2010 at 3:53 pm

I used to have a rhubarb plant but it was obviously planted along with a little apple tree. As the tree grew and shaded it more and more, it tried valiantly to keep going each spring but I finally caved and dug it up and pitched it. I mean, I don’t like rhubarb or use it, so what’s the big deal, right?

Then I discovered one year the beauty of a plant that adds such flavor with a bit of tart and now wishing I had removed the apple tree. Don’t get me wrong; love apples but most of ours have ONE bite out of them from the squirrels; they left the rhubarb alone!

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avatar Katrina May 19, 2010 at 4:43 pm

I’m so glad you posted a rhubarb recipe! This is just what I’ve been looking for!

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avatar Kelly May 19, 2010 at 8:14 pm

Man that looks good. What a nice change from the delicious yet predictable crumbles and pies (which I also love). I think I would be of the same mind regarding the sauce. I’m sure it amazing, but sometimes cake is better as is.

I HAVE to remember to go beg my sister for rhubarb. She promised some to me but I think we BOTH keep forgetting. As soon as I have some in my hot little hands, this is going on the agenda! Thanks, Jamie.

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avatar El May 19, 2010 at 9:56 pm

I need a piece of this cake right now. Divine…

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avatar Christine @ Fresh Local and Best May 20, 2010 at 9:23 am

I was just at the grocery store passing by bundles of beautifully blushed rhubarb, and thinking I wish I had a good recipe to put these beauties to use, and now I do! This looks like a terrific recipe!

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avatar Chocolate and Toast May 20, 2010 at 11:10 am

I love this idea! I’ve never been quite enticed enough by a pie or crumble to bother with rhubarb, which isn’t my favorite flavor–but I think a crumb cake might just do me in. Oh my.

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avatar Alexis May 20, 2010 at 7:13 pm

I made this today. Very moist and yummy. A simple flavour that lets the taste of the rhubarb shine through. It was great warm and cold. I did not make the sauce. I did add about an extra 1/2 cup of rhubarb – just because :) Thanks for the recipe.

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avatar Sharlene May 20, 2010 at 8:34 pm

Sometimes cakes are just perfect in their own simplicity without the addition of a sauce however delicious that sauce may be. Love the rhubarb recipe!

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avatar Michelle May 25, 2010 at 2:05 pm

I made a double recipe of this cake for a church potluck this past weekend- and they licked the pan clean! I’ve got another one in the oven right now that I made with frozen cranberries instead of rhubarb- can’t wait to try it :)

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avatar mavis June 2, 2010 at 3:18 pm

just made this ~without any toppings . it tasted lovely and fresh. pure and simple . a taste of summer

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avatar Jennifer Plank June 2, 2010 at 9:48 pm

Wonderful cake. Loved the sauce. Did not have a bean so I substituted 1tsp vanilla extract. Let it simmer a little longer and LOVED it! Definitely one to keep around.

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avatar Kim June 8, 2010 at 10:13 am

I tried this cake without the vanilla sauce and used whole-wheat flower and almonds in the streusel topping. It was excellent!

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avatar Brian June 17, 2010 at 4:41 pm

Made this cake today and the sauce…match made in heaven. Excellent cake, lovely sauce…perfection!

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avatar Marie May 28, 2012 at 9:57 pm

I just had a bite! It’s wonderful! We didn’t make the sauce…instead I put a bit of heavy cream on it. It’s goes well with tea!

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avatar Aya B. October 28, 2012 at 1:13 pm

My Dad is a number 1 Rhubarb fan. I should make this for him.
By the way, we call it Raywaz in my country :D

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