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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Rhubarb Cake (with Streusel Topping)
Rhubarb cake recipe is a marvelous way to use springtime rhubarb. This cake is so moist, with double rhubarb and a glorious streusel topping!
Ingredients
Rhubarb Compote
- 2 medium stalks (225 g) rhubarb, chopped into pieces
- ⅓ cup (67 g) sugar
- sqeeze of lemon juice
Topping
- 3/4 cup (142 g) pecans, chopped (or substitute another nut, shredded coconut, almond meal or oatmeal)
- 3 Tbsp (43 g) melted butter
- 2 Tbsp sugar
- 1/4 cup (43 g) brown sugar
Cake Batter
- 1/2 cup (113 g) butter
- 3/4 cup (170 g) sugar
- 2 eggs
- 1 tsp vanilla
- 2 cups (255 g) all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup (225 ml) Greek yogurt
- 2 medium stalks (225 g) rhubarb, chopped into pieces
Instructions
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 and Serve.
- 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, cut and serve (you can remove the bottom or leave it attached to the cake, if you desire).
- It's perfect with a cup of tea or coffee.
Notes
I prefer the streusel topping with nuts (given there are no allergies).
If you don't have enough rhubarb to make the compote, you can use rhubarb jam (or even strawberry or another flavor).
Cinnamon may also be added to the streusel topping if desired (½ to 1 tsp).
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 438Total Fat: 23gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 72mgSodium: 417mgCarbohydrates: 55gFiber: 3gSugar: 32gProtein: 8g
Nutrition information is only estimated
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Could you substitute buttermilk for the Greek yogurt?
I wouldn’t, Rebecca. The buttermilk is much more liquid than yogurt. It might be okay, but I’d hate to say yes and then it flops :(
thanks…I thought so but I had buttermilk and no plain Greek Yogurt…only coconut and lime…probably could have tried those…will get some plain this week.
Good plan!
I adore rhubarb but, sadly, it has been missing here in Tucson this spring. This will mean two years with no rhubarb! Grrrr… I have pinned the recipe and can’t wait till I can make it.
Could one use a different pan and still have a great cake?
If so what size ban would you recommend?
You can! I’ve made it in a bundt pan, or you could use a square baking pan (9×9).
yes i think nuts would be a great addition to this cake. rhubarb is a great tart flavour for cakes etc. so i bet this is delish.
What a fantastic recipe, Christina. Love the use of both raw and cooked rhubarb together in this luscious cake. And the crumble on top is the “icing” on the cake. ;-) Dreamy! ~Valentina
I just found rhubarb in the store and I just made a Rhubarb Pie, but the next purchase of rhubarb will be for this cake!. I love your idea of using fresh and a compote together and the addition of nuts would be wonderful as well.
I think you’d like it for sure!
Hi Christina: Thank you for the wonderful recipe. I have my first batch of Rhubarb ready to pick, so I’m excited to try this coffee cake recipe.
I will be using Gluten Free Flour, so it may not be exactly the same as your cake, but I’m sure it will taste delicious. No nut allergies here so I will be adding some walnuts or pecans to the streusel topping.
That’s wonderful, Martha, you’re so lucky to have your own rhubarb! Yes, the nuts really add a lovely crunch and flavor. I used almond flour in this one (almonds are not nuts, and my daughter is not allergic), and it was good, but lacked the crunch.
Let me know how it goes!
It turned out fantastic with the GF flour. This will become my go to recipe with other fruit as well. So easy to make. Thank you again for sharing this versatile recipe.
Just saw your review (to which I cannot respond), but wanted to say thank you, and so glad you like it!
Hi Christina, I’m looking forward to trying this. I’ve never commented before, but I’ve made your Victoria sponge and whole orange cake and they turned out perfectly to rave reviews. I don’t like cakes with frosting, so this one looks like one the family would like as well!
That’s lovely to hear! Thanks, Sophie! Enjoy the rhubarb cake!