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!
May 18th, 2010
Rhubarb Streusel Cake
For the Cake
2 tablespoons butter (no substitutes), softened
1 cup sugar
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
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
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