Rhubarb Streusel Cake
The good news is this delicious Rhubarb Streusel Cake recipe is vegetarian and nut-free. With some substitutions, it can be gluten-free and dairy-free. It can also be sugar-free using a sugar alternative; however, in this instance, it will not significantly reduce the carbs.
It’s that time of year again, the end of the summer season, when rhubarb is plenty to pick. It’s just as well we love it because we have a garden full. Once it’s picked over, it needs to be used within a day or two; otherwise, it goes limp and unusable. We thought this rhubarb cake would be a great way to use up some of the load because it needs a few stalks.
Rhubarb is a unique, seasonal ingredient that many look forward to each year, and this cake showcases it beautifully. Whether served warm with a dollop of whipped cream, thick custard, or simply just enjoyed on its own, it is sure to satisfy your sweet cravings.
We have to say this Rhubarb Streusel Cake is absolutely delicious! It’s a treat that’s comforting yet unique, offering a wonderful way to enjoy the distinct flavor of rhubarb. The cake is moist and rich, with the rhubarb providing a refreshing contrast that keeps it from being overly sweet.
What’s To Love?
- The natural tartness of rhubarb pairs beautifully with the sweetness of the cake and streusel topping, creating a delightful contrast that keeps you coming back for more.
- The cake itself is soft, moist, and buttery, with just the right amount of streusel.
- While rhubarb is typically a spring and summer ingredient, this cake can be enjoyed year-round if you can get hold of fresh rhubarb in the supermarket.
- Its simplicity and flavor make it a dessert that’s beloved by all ages, from children to grandparents.
- Is a surefire crowd-pleaser that will have everyone coming back for seconds.
- Packs a sweet punch.
- The recipe is straightforward and doesn’t require advanced baking skills.
Have you already tried Rhubarb Streusel Cake? If so, let us know how it was…we can’t wait to hear all about it!
Origin
We always thought Rhubarb Streusel Cake was a pure British cake. Our assumption was very wrong; like many beloved baked goods, it has roots in European baking traditions, particularly from Germany and the surrounding regions where both rhubarb and streusel are popular ingredients.
The concept of “streusel” (meaning “something scattered or sprinkled” in German) originates from Germany, where it has been used for centuries to top various cakes, pastries, and breads. German bakers often combined rhubarb with a streusel topping to create a cake that’s both satisfying and easy to make, which became a staple in many households.
Let’s Talk Ingredients
We feel every ingredient adds to the overall taste and texture; if you remove one, it’s like you’ve removed them all.
- Flour — use a good quality all-purpose flour brand; it makes a huge difference to the texture.
- Butter — for the best results, use dairy butter at room temperature for the cake batter and cold butter for the topping.
- Sugar — use caster sugar for cake batter; avoid using granulated because the granules are more difficult to break down. For the topping, use light brown sugar.
- Baking Powder —use a high-quality baking powder to avoid aluminum, which helps with its extra fluffiness.
- Vanilla Extract — use Nielsen Massey, which is made with real vanilla beans. The vanilla is quite potent and adds a beautiful richness to desserts.
- Eggs — use large eggs at room temperature.
- Sour Cream — or full-fat milk with a squirt of lemon juice at room temperature. This adds to the cake’s fluffiness and great texture.
- Rhubarb — fresh and cut into 1cm pieces.
- Spices — use ground Ceylon cinnamon because its flavor is sweet and has a beautiful, fresh aroma and exquisite taste.
For more detailed ingredients, see the recipe card.
Customizations
Here are some foodie alternatives should you want to make some changes:
- Butter — a great alternative is dairy-free butter.
- Vanilla Extract — if you prefer a non-alcohol base, use vanilla flavoring.
- Rhubarb — great alternatives are strawberries, sour cherries, gooseberries, apples, or raspberries. You can add these fruits alongside the rhubarb or replace the rhubarb entirely.
- Flour — use your favorite gluten-free flour and baking powder.
- Sugar — using a sugar alternative will not significantly reduce this cake’s carbs. If you’d like to consider an alternative, you can use Xylitol, Swerve, allulose, or Erythritol.
Remember that substituting ingredients might differ in taste, texture, and overall result, particularly if you’re substituting many ingredients.
If you have made the Rhubarb Streusel Cake with any customizations, we’d love to hear about it; please message us in the comments.
Instructions – Overview
Rhubarb Streusel Cake is easy to make and is even easier to eat. Here’s a breakdown of how to get started on your baking journey (more detailed instructions are in the recipe card):
▶︎ The key to mastering Rhubarb Streusel Cake firstly lies in the thickness of the rhubarb. Wash and slice to 1cm thickness for uniform cooking and no soggyness or fruit sinking.
▶︎ Using a hand blender or kMix, mix the softened butter, vanilla, and sugar. The butter needs to be at room temperature before mixing, otherwise it’ll be difficult to cream. Then, slowly add the eggs and beat each one separately. Beat together for at least 3-5 minutes until the mixture is light and fluffy. If you find the mixer is curdling, add a spoonful of flour.
▶︎ Now it’s time to gradually add the flour mixture to the wet ingredients, alternating with the sour cream; this prevents curdling and better-textured cake mix.
▶︎ Fold in the rhubarb pieces gently until they are evenly distributed. Then, pour the batter into the prepared baking pan and spread it fairly evenly. It doesn’t matter if there are a few bumps as the streusel is going to cover it.
▶︎ We now need to prepare the streusel by adding the flour, cold cubed butter, sugar, and cinnamon into a bowl. Using your fingers, crumble the mixture then sprinkle over the cake mixture.
▶︎ Bake in the preheated oven for about 50-60 minutes, or until a toothpick inserted into the center comes out clean and the streusel topping is golden brown. Let the cake cool in the pan on a wire rack before slicing.
For more detailed instructions, notes, and ideas…see the recipe card.
Rhubarb Streusel Cake
Ingredients
Equipment
Method
- Wash and peel the rhubarb, then chop into 1cm pieces.
- Preheat your oven to Gas 4, 180°C, 356°). Grease and line your cake pan.
- In a bowl, mix the flour and baking powder.375 grams All-Purpose Flour, 2 tsp Baking Powder
- In another large bowl, cream the softened butter, sugar, and vanilla extract together until light and fluffy.
Note: Beat together for at least 3-5 minutes until the mixture is light and fluffy. 190 grams Butter, 225 grams Golden Caster Sugar, 2 tsp Vanilla Extract - Add the eggs, one at a time, beating well after each addition. If you find the mixer is curdling, add a spoonful of flour.4 large Eggs
- Gradually add the flour mixture to the wet ingredients, alternating with the sour cream. Begin and end with the flour mixture.200 ml Sour Cream
- Fold in the rhubarb pieces gently until they are evenly distributed.750 grams Rhubarb
- Pour the batter into the prepared baking pan and spread it evenly.
- In a bowl, mix together the flour, sugar, and cinnamon.225 grams All-Purpose Flour, 150 grams Light Brown Sugar, 150 grams Butter, 2 tsp Ground Ceylon Cinnamon
- Add the cold butter cubes and rub them into the flour mixture using your fingers until you get a crumbly texture.
- Sprinkle the streusel evenly over the cake batter.
- Bake in the preheated oven for about 50-60 minutes, or until a toothpick inserted into the center comes out clean and the streusel topping is golden brown.
- Let the cake cool in the pan on a wire rack before slicing.
- Serve the cake warm or at room temperature. It can be served plain, with a dusting of powdered sugar, or alongside whipped cream or vanilla ice cream.
Notes
- Opt for the freshest rhubarb stalks, which are firm, crisp, and vibrant in color. Avoid overly thick stalks, which can be tough and stringy.
- Trim the ends and remove any leaves (which are toxic), then cut the rhubarb into even 1cm pieces to ensure consistent baking.
- Use softened butter for the cake batter. This allows for better creaming with the sugar, resulting in a light and airy texture.
- After adding the flour, mix the batter just until combined as overmixing can lead to a dense cake.
- Ensure all your ingredients (eggs, milk, butter) are at room temperature. This helps them incorporate more easily into the batter, resulting in a smoother, more consistent cake texture.
- If you think your rhubarb might be tart, you can lightly toss the pieces in a bit of sugar before adding them to the batter. This helps balance the flavors without overpowering the cake’s natural taste.
- Use cold butter for the streusel, and work quickly to prevent it from melting into the flour. This will ensure a crumbly texture that bakes into a golden, crunchy topping.
- Check for doneness by inserting a toothpick or skewer into the center. It should come out clean or with just a few moist crumbs clinging to it.
- Allow the cake to cool in the pan on a wire rack for about 15-20 minutes before slicing. This helps the cake set, making it easier to cut clean slices.
- Gluten-Free: Use your favorite gluten-free flour and baking powder.
- Sugar-Free: Using a sugar alternative will not significantly reduce this cake’s carbs. If you’d like to consider this, you can use Xylitol, Swerve, allulose, or Erythritol.
- Alternative Fruit: Rhubarb pairs well with strawberries, sour cherries, gooseberries, apples, or raspberries. You can add these fruits alongside the rhubarb or replace the rhubarb entirely.
Tools You’ll Need
Want to make the best Rhubarb Streusel Cake? Using the correct equipment for preparation is essential; we think they’re a big helping hand. We understand that you might already have some of these kitchen tools to make this recipe, or you might want to use other tools and may not require our recommendations. Here are some of our suggestions to get you started:
- Chopping Board – to chop the herbs.
- Hand Mixer – or a kMix to combine the ingredients together.
- Mixing Bowl – if you’re using a hand mixer, you will need bowls to combine the ingredients.
- Parchment Paper – to line the cake pan to prevent sticking.
- Silicone Spatula – for stirring and incorporating all the ingredients smoothly.
- Weighing Scales and Measuring Spoons – to measure the ingredients accurately.
- 22cm Springform Cake Pan or a 23cm would also work well.
If you love those gadgets for this recipe, then you might love this Kmix for mixing, whisking, creaming, and beating. Sometimes, the Kmix is a better tool than a hand mixer; it’s good at lightening the load. It’s our go-to for many of our recipes, and we think it’s a great asset for all kitchens.
Kenwood KMX750 kMix 5L stand mixer, 6-speed settings, 1000W, stainless steel, removable bowl, 5 liters, tilt design, button control, black, easy to clean and use. Tools included: K-beater, whisk, dough, splash guard, and spatula. The design is a robust metal body with a vintage design and is a decorative appliance.
Check out our favorite kitchen equipment that we love to use with all our recipes.
Storing
See our FAQs for detailed instructions on storing, refrigeration, freezing, and defrosting and for answers to readers’ questions.
Do you have a question? If so, let us know in the comments and we’ll reply within 24-48 hours and add your question to our FAQs if relevant.
Pairing
Rhubarb Streusel Cake is frequently eaten warm as a standalone but can easily be paired with other delicious accompaniments. Here are some suggestions and our favorite go-to’s what to eat with it:
▶︎ Classic Vanilla Ice Cream is a great match, providing a creamy and sweet counterpoint to the cake.
▶︎ A dollop of Freshly Whipped Cream adds a creamy texture and light sweetness that pairs perfectly with the tartness of the rhubarb.
Vanilla Custard over a slice of Rhubarb Streusel Cake adds richness and turns the cake into a more decadent dessert or pudding.
▶︎ Don’t know what to have for dinner tonight? A delicious meal such as No-Fuss Shepherd’s Pie or a light Creamy Tuscan Chicken stands out beautifully.
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Thank you for checking out Rhubarb Streusel Cake!
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⭐️ Quick Tip: Read the recipe in its entirety before you start. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand. Voila…you’re all set to go!
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FAQ’s & Troubleshooting
By addressing these FAQs and troubleshooting tips, you can overcome common challenges and create a delicious batch of Rhubarb Cake every time.
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Hey, I’m Sharon, I’m a full-time food blogger, mother of 3 grown adults and 3 huskies. Most days you can find me in the kitchen creating new recipes, I love cooking indulgent bakes and love sharing them. I am lucky to connect with and inspire people from all around the world and help you on your cooking journey so you can eat in style!
Oh my gosh! This could do damage to my pants size. haha 😀
Haha hope it doesn’t do too much damage 😀