Ingredients
Equipment
Method
Rhubarb
- Wash and peel the rhubarb, then chop into 1cm pieces.
Cake
- 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.
Streusel
- 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.
Baking
- 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.
Serving
- 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
Here are some top tips to help you succeed in making creamy Rhubarb Streusel Cake like a pro:
- 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.
