Rhubarb Streusel Cake
Rhubarb streusel cake balances tart rhubarb with a sweet brown sugar streusel topping. This tender cake is perfect for brunch, an afternoon snack, or a simple yet delicious summertime dessert.
Servings 9
Ingredients
For the cake:
- 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
For the streusel topping:
- ½ cup all-purpose flour
- ½ cup lightly packed light brown sugar
- 4 tablespoons unsalted butter melted
Instructions
- Preheat the oven to 350°F. Spray (1) 9x9-inch cake pan with nonstick spray. Set aside.
- In a large bowl with an electric mixer, beat the butter, sugar, egg, and vanilla on medium speed until light in color and well combined.2 tablespoons unsalted butter, 1 cup granulated sugar, 1 large egg, 1 teaspoon pure vanilla extract
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. With the mixer on low, add half of the flour mixture to the sugar mixture, mixing until just combined. Add all of the buttermilk, mixing until just combined, then finish with the rest of the flour mixture. Mix until just combined, scraping the sides of the bowl with a rubber spatula as needed.2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine sea salt, 1 cup buttermilk
- Fold in the chopped rhubarb.3 cups chopped fresh or frozen rhubarb
- Spread the batter into the prepared cake pan.
- In a small bowl, mix together the streusel ingredients with a fork until clumps form. Sprinkle the streusel evenly over the top of the cake.½ cup all-purpose flour, ½ cup lightly packed light brown sugar, 4 tablespoons unsalted butter
- Bake for 60-70 minutes or until a toothpick or cake tester inserted in the center of the cake comes out clean.
- Allow cake to cool before serving.
Notes
The original version of this recipe included a vanilla sauce. When I first shared this cake, I noted that I preferred the cake without the sauce and this is still true. If you want to add the sauce, you can make it as follows:
For sauce, melt ½ cup unsalted butter in a saucepan. Add ¾ cup granulated sugar, ½ cup evaporated milk and ½ of a scraped vanilla bean (or 1 teaspoon vanilla bean paste). Bring to a boil; cook and stir for 2-3 minutes or until thickened. Remove from the heat. Serve with cake.
Adapted from allrecipes.