Rhubarb Streusel Cake: A Delicious Baking Delight
Rhubarb streusel cake balances tart rhubarb with a sweet brown sugar streusel topping. This tender rhubarb cake is perfect for brunch, an afternoon snack, or a simple yet delicious summertime dessert.
My journey with rhubarb began over 15 years ago when I shared my first rhubarb cake recipe. It’s astonishing to think how time flies! I remember discovering some beautiful rhubarb at the farmers’ market and feeling inspired to create something delicious.
After some searching, I stumbled upon this delightful cake recipe, and since I have a soft spot for anything with a streusel topping, I was instantly hooked. The flavor of rhubarb baked into this lovely cake won me over, and I’ve been a fan ever since. Over the years, I’ve made some tweaks to the original recipe, enhancing it while keeping it as one of my go-to ways to use fresh rhubarb during late spring and early summer.
What is Rhubarb?
Rhubarb is a perennial vegetable typically harvested from late spring to early summer, specifically between April and June. While it is commonly treated as a fruit in culinary contexts, it actually belongs to the vegetable family.
This plant features thick pinkish-green stalks with large inedible leaves, which should be discarded. The stalks have a very tart flavor that, while edible raw, may not be pleasant for everyone. Hence, rhubarb is usually cooked into sweet desserts to balance out its tartness.
Since rhubarb has a short growing season, grab some when you find it and consider freezing extra for future use. You can also find frozen rhubarb at some grocery stores, allowing you to enjoy this delightful cake year-round.
How to Make This Rhubarb Cake
This rhubarb streusel cake can easily be classified as a coffee cake. It features a tender cake base packed with chopped rhubarb and topped with a rich brown sugar streusel that adds extra flavor, sweetness, and a satisfying crunch.
Enjoy it at breakfast or brunch alongside a cup of coffee, as an afternoon snack with an iced coffee, or as a dessert with whipped cream or vanilla ice cream.
Ingredients You’ll Need
- 2 tablespoons softened unsalted butter
- 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
The cake contains only 2 tablespoons of butter, but don’t worry! The buttermilk ensures it’s still tender and flavorful. If you forgot the buttermilk, you can easily make a simple substitute.
Fresh or frozen rhubarb will work in this cake. If using frozen, there’s no need to thaw before adding it to the batter. Make sure to measure the flour correctly to achieve the perfect cake.
Streusel Topping
For the streusel topping, gather the following ingredients:
- ½ cup all-purpose flour
- ½ cup lightly packed light brown sugar
- 4 tablespoons melted unsalted butter
Making This Cake
To prepare the rhubarb cake batter, beat the butter, sugar, egg, and vanilla in a large bowl until the mixture is light and well-combined. In a separate bowl, combine the flour, baking powder, baking soda, and salt.
With the mixer on low, gradually add half of the dry ingredients to the sugar mixture, mixing until just combined. Follow with the buttermilk, mixing again until just combined, and then add the remaining dry ingredients. Remember to scrape the sides of the bowl as needed.
Fold in the chopped rhubarb, and spread the batter into a greased 9×9-inch cake pan.
Next, prepare the streusel by mixing the streusel ingredients until clumps form, and sprinkle it evenly over the cake batter. Bake for 60-70 minutes at 350°F, or until a toothpick inserted into the center comes out clean.
Rhubarb Cake Storage and Freezing
Store this rhubarb cake in an airtight container at room temperature for up to 3 days. If you’d like to freeze leftover slices, wrap them in plastic wrap and place them in a zip-top freezer bag or airtight container for up to a month.
To thaw, let a slice rest at room temperature for a few hours, or microwave it for about 60 seconds to warm it through.
More Delicious Rhubarb Recipes
If you’ve discovered the joy of rhubarb, you’ll be pleased to know there are many delicious ways to enjoy it! Rhubarb pairs beautifully with strawberries, making it perfect for recipes like gluten-free strawberry rhubarb crumble or strawberry rhubarb crumb bars.
It also complements other fruits, such as blueberries in blueberry rhubarb crisp. Additionally, try it in rhubarb pie, rhubarb margaritas, or make rhubarb syrup for various delightful uses.
