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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!

Rhubarb Streusel Cake

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

All images and text ©

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Aya B.

Sunday 28th of October 2012

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

Marie

Monday 28th of May 2012

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!

Brian

Thursday 17th of June 2010

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

Kim

Tuesday 8th of June 2010

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

Jennifer Plank

Wednesday 2nd of June 2010

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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