Rhubarb Cake (with Streusel Topping)

Rhubarb cake is a marvelous way to use springtime rhubarb. This rhubarb cake recipe is made with yogurt, a filling of rhubarb compote, pieces of rhubarb and a crunchy streusel topping which can be made to your liking!

This is yet another scrumptious rhubarb recipe that I’m adding to my collection that I’ve published so far.

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I’ve been searching for rhubarb for weeks to be able to try this recipe, and finally found some in Malibu, of all places.

This rhubarb cake is based on my cherry cheese coffee cake recipe which also has a streusel topping. It’s honestly one of my favorite cakes and I was dying to try it with rhubarb. 

As I suspected, it turned out marvelously. I put a layer of rhubarb compote through the middle of the batter which already had pieces of raw rhubarb mixed in, giving it a double rhubarb flavor. Alternatively, you could use rhubarb jam in place of the compote.

Since my daughter was with me when I made this cake, I left out nuts in the streusel topping, but I would absolutely encourage you to use them if you don’t have any allergies as my daughter does. The nuts give a lovely crunch and texture that I love. You can also add some cinnamon to the streusel if you like, but I didn’t want to do anything to cover up the flavor of the rhubarb.

Does Rhubarb Cake Need to be Refrigerated?

If the rhubarb cake is not going to be eaten within a day or two, and it’s warm in your kitchen, then yes, you should refrigerate the cake. 

Does Rhubarb Cake Freeze Well?

Rhubarb cake freezes exceedingly well! In fact, I always freeze some of this streusel cake when I make it. Simply wrap it in freezer or parchment paper and aluminum foil, or place in a freezerproof container for up to a month.

Rhubarb cake can be served on its own, but is delicious with a long pour of homemade custard, freshly whipped cream, or even a scoop of vanilla ice cream. I hope you enjoy this recipe and cake as much as I do!

Rhubarb Cake with Streusel Topping

adapted from this cherry cheese coffee cake                     serves 10

FULL PRINTABLE RECIPE BELOW

Preheat oven to 350º F (170º C)

Butter and flour an 8″ or 9″ springform pan.

Make the compote.

Cook half the rhubarb gently with ⅓  cup (67 g) of sugar and a squeeze of lemon until it has become a compote (no pieces of rhubarb are left; it will disintegrate). Let cool. 

Make the batter.

In a medium sized bowl, place the flour, baking powder, baking soda, and salt and stir well. Set aside.

Cream butter and sugar together in a large mixing bowl until fluffy and light. Add the eggs, one at a time, clearing well after each addition; then add the vanilla.

Add about one third of the flour, and mix well.

Next, add about a third of the yogurt, and incorporate into the mixture.

Continue two more times, until the flour and yogurt is used, occasionally using a spatula to scrape the sides and bottom. Toss in the other half of the chopped rhubarb and mix in well.

Assemble the cake in the pan.

Place half of the batter into the prepared pan. Spoon the rhubarb compote evenly over the batter.

Try to avoid the very edges of the pan.

Spread the remaining cake batter over the top, then use a butter knife to swirl through the batter.

Finally, sprinkle the streusel topping evenly over the cake.

Bake the cake.

Bake for 50 minutes to an hour, or until cake tester comes out clean.

Allow to cool for about half an hour before removing the sides of the springform pan. When almost completely cool, remove the bottom, then cut and serve.

It’s perfect with a cup of tea or coffee.

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