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Home Ā» Food Ā» By Country or Region Ā» Western Europe Ā» Germany Ā» Rhubarb Streusel Cake

Rhubarb Streusel Cake

June 4, 2019 by Kimberly Killebrew Ā· 56 Comments

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This delicious rhubarb streusel cake is sweet and tangy, super moist, tender, and flavorful and will have you coming back for seconds!

rhubarb streusel cake recipe buttermilk crumb

My husband has always claimed he doesn’t care much for cake or rhubarb but he really enjoys diving into this Rhubarb Streusel Cake.Ā  It isn’t overly sweet and the tanginess of the rhubarb provides a nice contrast and balance.Ā  So if you fall into the camp of someone who doesn’t like rhubarb, this cake may change your mind!

Rhubarb goes back a long way. Ā It has been used in Chinese medicine for thousands of years. Ā Over the centuries the rhubarb trade increased and in Medieval Europe its value exceeded that of fine spices such as cinnamon and saffron! Rhubarb entered the U.S. in the 1820’s and has been enjoyed in the popular form of pies, crumbles, compote, and preserves ever since.

By the way, did you know that rhubarb is technically a vegetable?Ā  Yet interestingly it was designated as a fruit in the U.S. in a 1947 court ruling for the purposes of regulations and duties.

What’s interesting is that even though rhubarb is a vegetable, it’s generally only used in sweet dishes as a fruit.Ā  Yet tomatoes, which are technically fruits, are generally only used in savory dishes as vegetables.Ā  Have any of you ever made or seen rhubarb served as a vegetable or tomatoes served as fruits? Ā Chime in if you have!

One last interest tidbit about rhubarb from Wiki: Ā “In British theater and early radio drama, the words “rhubarb, rhubarb” were repeated for the effect of unintelligible conversation in the background.” Ā Pretty amusing, huh?

Go grab some rhubarb while it’s still available and make this fantabulous Rhubarb Buttermilk Streusel Cake! Ā A tender and moist crumb with a delightful buttery streusel topping (which, incidentally, comes from the German verb “streuen,” which means to sprinkle or scatter) . Ā This cake is truly lovely and it’s easy to make. Ā Serve it up with some ice cream and you’re all set.

rhubarb streusel cake recipe buttermilk crumb

Let’s get started!

Cream the butter and sugar in large mixing bowl with an electric mixer.

Add the eggs and vanilla extract.Ā  Beat until combined.

In a separate bowl, combine the flour, baking powder, baking soda, and salt.Ā  Using a rubber spatula, fold in the flour, alternating the flour and buttermilk.

Be careful not to over-stir. Ā Some lumps of flour will remain, and that’s okay.

Wash the rhubarb. Ā Peel off the outer skin if it’s too tough.Ā  Dice the rhubarb and add it to the batter.Ā  Fold the rhubarb into the batter.

Spread the batter into a greased 8×8 inch square baking pan. Ā I use the hand-forged aluminum pan by Magic Line, made in the USA. Ā Love it!

To make the streusel, combine the butter, sugar and flour in a bowl.Ā  Crumb the mixture between your fingers.

Evenly crumble the streusel over the batter.

Bake in an oven preheated to 350 degrees F for 35-45 minutes or until the streusel is a light golden brown in places and a toothpick inserted into the middle of the cake comes out clean.

rhubarb streusel cake recipe buttermilk crumb

Let the cake cool before slicing it.

rhubarb streusel cake recipe buttermilk crumb

Serve with some ice cream and you’re all set! Ā Enjoy!

rhubarb streusel cake recipe buttermilk crumb

 

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rhubarb streusel cake recipe buttermilk

Rhubarb Streusel Cake

Kimberly Killebrew
This delicious rhubarb streusel cake is sweet and tangy, super moist, tender, and flavorful and will have you coming back for seconds!
Print Recipe
5 from 10 votes
Prep Time 20 mins
Cook Time 45 mins
Course Dessert
Cuisine American, German
Servings 9 servings
Calories 378 kcal

Ingredients
 
 

  • 1/4 cup unsalted butter at room temperature
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 2 1/2 cups rhubarb diced
  • For the streusel topping:
  • 1/4 cup butter melted
  • 1/2 cup flour
  • 1/2 cup sugar

Instructions
 

  • Preheat the oven to 350 degrees F. Grease a 8x8 inch square baking pan.
  • Cream the butter and sugar in a large mixing bowl until pale and fluffy. Add the vanilla extract and egg and beat until combined.
  • In a small bowl, combine the flour with the baking powder, baking soda, and salt.
  • Using a rubber spatula, fold the flour mixture into the wet mixture, alternating with the buttermilk. Be careful not to over-stir. Some flour lumps will remain and that is okay. Stir in the rhubarb.
  • Spoon the batter into the greased baking pan.
  • To make the streusel topping, combine all the ingredients and crumble with your fingers.
  • Evenly sprinkle the streusel topping over the cake batter. Bake the cake for 35-45 minutes or until a toothpick inserted into the center of the cake comes out clean.
  • Let the cake cool before cutting into squares. Serve with ice cream.

Nutrition

Calories: 378kcal | Carbohydrates: 63g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 48mg | Sodium: 273mg | Potassium: 222mg | Fiber: 2g | Sugar: 35g | Vitamin A: 420IU | Vitamin C: 2.7mg | Calcium: 89mg | Iron: 1.8mg
Keyword Rhubarb Streusel Cake
Tried this recipe? Mention @daringgourmet or hashtag #daringgourmet

 

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56 Comments →

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56 Responses

  1. Becky says

    June 5, 2022 at 10:26 pm

    Hi,
    Could you use a spring form pan?
    Thanks!
    B

    Reply
    • Kimberly Killebrew says

      June 7, 2022 at 7:01 am

      Hi Becky, yes you can!

      Reply
  2. Bonnie says

    February 27, 2022 at 8:16 am

    Could you use frozen rhubarb? Or does it need to be thawed?

    Reply
    • Kimberly @ The Daring Gourmet says

      February 27, 2022 at 9:13 am

      Hi Bonnie, to prevent the cake from being too wet let the rhubarb thaw first to allow the excess liquid to drain.

      Reply
      • Bonnie Swendener says

        February 27, 2022 at 10:10 am

        Thank you

        Reply
  3. Kitten says

    June 6, 2021 at 8:34 am

    This is my 4th or 5th time making this cake. It’s delicious and everyone I’ve ever served it to LOVES it. It’s super moist and not too sweet. So many Daring Gourmet recipes have become staples in our house and this is definitely one of them!

    Reply
    • Kimberly @ The Daring Gourmet says

      June 9, 2021 at 7:21 pm

      Thank you so much as always, Kitten, you’re a gem! :)

      Reply
  4. Beth says

    May 31, 2021 at 2:42 pm

    I have been making this cake for 2 years now. And I have shared this recipe many times to people who tried mine and had to have the recipe. It is the best use of rhubarb in any baked dessert by far that I gave found. Absolutely delicious and addictive. I have had people fight over the crumbs! Only change I gave made is to add more rhubarb than stated. Up to 4 cups is our preference. Thanks for the delicious recipe that has become a family fav!!!

    Reply
    • Kimberly @ The Daring Gourmet says

      June 6, 2021 at 11:20 am

      Thank you so much, Beth, I’m thrilled it’s become a favorite!

      Reply
  5. Jayne Birkholz says

    May 23, 2021 at 6:55 am

    Just ate my first piece of this deliciously moist coffee cake! It is still a bit warm which is good but I believe it will be even better at room temperature with some real whip cream or ice cream! Only change I made was added some chopped pecans to the streusel, because what isn’t a tiny bit better with toasted pecans right? Keeper recipe for sure! Thanks

    Reply
    • Kimberly @ The Daring Gourmet says

      June 7, 2021 at 7:28 pm

      Thank you, Jayne, I’m so glad you enjoyed it!

      Reply
  6. Abigail Wenderson says

    September 3, 2020 at 7:08 am

    Such an amazing recipe. I never get tired of baking so adding this to my favorites.

    Reply
  7. Abigail Wenderson says

    September 3, 2020 at 7:06 am

    Woah! Thanks for sharing the recipe, it looks delicious. Will make this recipe for my kids.

    Reply
  8. Abigail Wenderson says

    September 3, 2020 at 7:04 am

    Woah! Thanks for sharing the recipe, it looks so great. Going to try this tommorow morning

    Reply
  9. Beth says

    July 1, 2019 at 10:31 am

    we made this recipe twice this weekend it was so good. i have tried a few cake based recipes for rhubarb, but this one is by far the best. Everyone loved it so much including my son who is not a big cake fan. I added more rhubarb then listed. 3+ cups. I highly recommend this recipe.

    Reply
    • Kimberly @ The Daring Gourmet says

      July 1, 2019 at 10:47 am

      I’m absolutely thrilled to hear that, Beth, thanks so much for the feedback!

      Reply
  10. Josie says

    June 19, 2019 at 8:22 pm

    This turned out perfectly, just like the pictures! I did accidentally add twice as much butter as the recipe calls for in the cake batter… whoops! I used about a cup of strawberries and reduced the rhubarb to about 1 3/4 cups, and reduced the sugar to about 3/4 cup to compensate for the sweetness of the strawberries.
    This is definitely an easy, delicious recipe that I’ll make again! (I’ll try it with the right amount of butter next time. Ha!)

    Reply
    • Kimberly @ The Daring Gourmet says

      June 19, 2019 at 11:16 pm

      Wonderful, Josie, I’m so glad you enjoyed it! And adding twice the amount of butter probably wasn’t such a bad thing, lol :) Thanks so much for the feedback!

      Reply
  11. Macy Brown From MakeTheBread says

    June 17, 2019 at 4:14 am

    Hey Kimberly…I really glad to read your posts, and this perfect for treat, love your idea as well..Thanks for sharing….!

    Reply
  12. Pam says

    June 14, 2019 at 3:06 pm

    Can spelt flour be used or is this not a good choice?

    Reply
    • Anonymous says

      June 14, 2019 at 3:08 pm

      Oh. I found the rhubarb at Whole Foods market

      Reply
    • Kimberly @ The Daring Gourmet says

      June 15, 2019 at 3:10 pm

      Spelt will work great, Pam. As with any whole grain it will be a bit coarser and drier, but whole grain is what I usually use for most baked goods. You “might” need to add just a tad bit more liquid since you’re using whole grains. I’m so glad you found the rhubarb!

      Reply
  13. Pam says

    June 12, 2019 at 8:17 pm

    I love rhubarb. Just can’t find it here in the south. Maybe I’m not checking in the right stores. Any clue

    Reply
    • Kimberly @ The Daring Gourmet says

      June 13, 2019 at 12:49 pm

      Hi Pam, I wish I had some suggestions but I’m in the PNW. Rhubarb season typically runs from April through September with its peak being mid-summer, but it does prefer cooler climates so it may just not be as readily available in the south. Perhaps some of our southern readers can chime in with suggestions.

      Reply
  14. Lola Osinkolu says

    June 11, 2019 at 2:12 pm

    Moist cakes r the best way to show ur professional baking skills!This looks perfect!

    Reply
  15. Ruth McAllister says

    June 9, 2019 at 6:39 pm

    In Burmese cooking, there is a vegetable that is very like rhubarb and is used in stews and curry.
    And in China I have often seen cherry tomatoes on top of birthday cakes!

    Reply
    • Kimberly @ The Daring Gourmet says

      June 11, 2019 at 2:40 pm

      That’s super interesting, Ruth, thanks for sharing!

      Reply
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kimberly killebrew the daring gourmet

Welcome!Ā  I’m Kimberly and I share delicious originals, revitalized classics and authentic dishes from around the world.Ā  Come travel the world through your taste buds!

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