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Rhubarb Streusel Cake

Irresistible Rhubarb Streusel Cake for Spring Cozy Evenings

This Rhubarb Streusel Cake blends tartness with a sweet, buttery topping, making it a delightful spring dessert.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Cooling Time 15 minutes
Total Time 1 hour 45 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 tablespoons Unsalted Butter Use salted butter for a savory twist.
  • 1 cup Granulated Sugar Coconut sugar can be substituted for a richer flavor.
  • 1 large Egg Flax egg works as a plant-based alternative.
  • 1 teaspoon Pure Vanilla Extract Use almond extract for a nutty note.
  • 2.5 cups All-Purpose Flour Gluten-free blend can replace regular flour.
  • 1 teaspoon Baking Powder Ensure it is fresh for best results.
  • 0.5 teaspoon Baking Soda Do not substitute with baking powder directly.
  • 0.5 teaspoon Fine Sea Salt Kosher salt is a good alternative, but adjust amounts.
  • 1 cup Buttermilk Regular milk with a splash of vinegar can be used as a substitute.
  • 3 cups Chopped Fresh or Frozen Rhubarb If using frozen, do not thaw before mixing.
For the Streusel Topping
  • 0.5 cup Lightly Packed Light Brown Sugar Brown sugar can substitute regular sugar in other parts too.
  • 4 tablespoons Melted Unsalted Butter Coconut oil can be an alternative.
  • 0.5 cup All-Purpose Flour For gluten-free, use a gluten-free flour blend.

Equipment

  • 9x9-inch cake pan
  • Mixing bowl
  • electric mixer
  • spatula

Method
 

Step‑by‑Step Instructions for Rhubarb Streusel Cake
  1. Preheat your oven to 350°F (175°C) and coat a 9x9-inch cake pan with nonstick spray.
  2. Cream together 2 tablespoons of softened unsalted butter and 1 cup of granulated sugar using an electric mixer until light and fluffy.
  3. Whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 0.5 teaspoon of baking soda, and 0.5 teaspoon of fine sea salt in a separate bowl.
  4. Gradually mix half of the flour mixture into the butter mixture, then add 1 cup of buttermilk and the remaining flour.
  5. Fold in 3 cups of chopped rhubarb into the batter using a spatula.
  6. Spread the batter into the greased cake pan and smooth the top.
  7. Mix together 0.5 cup of flour, 0.5 cup of light brown sugar, and 4 tablespoons of melted butter until clumps form for the streusel topping.
  8. Sprinkle the streusel mixture over the cake batter and bake for 60-70 minutes until a toothpick comes out clean.
  9. Cool the cake in the pan for 10-15 minutes before transferring it to a cooling rack.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 40gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 0.5mg

Notes

For a gluten-free option, use a gluten-free flour blend instead of all-purpose flour. Store leftovers in an airtight container.

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