Rhubarb Cake (with Streusel Topping)

Course Cakes & Pies

Cuisine American

Prep Time 25

Cook Time 55

Total Time 1 20

Servings slices

Calories 395

Author adapted by Christina Conte

Rhubarb cake recipe is a marvelous way to use springtime rhubarb. This cake is so moist, with double rhubarb and a glorious streusel topping!

Equipment

1 8" or 9" springfrom pan
1 medium sized bowl

Ingredients

Rhubarb Compote:

2 stalks rhubarb medium, chopped into pieces
⅓ cup sugar
1 tsp lemon juice a squeeze

Topping:

¾ cup pecans chopped (or substitute another nut, shredded coconut, almond meal or oatmeal)
3 Tbsp butter melted
2 Tbsp sugar
¼ cup brown sugar

Cake Batter:

½ cup butter
¾ cup sugar
2 eggs
1 tsp vanilla
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
1 cup Greek yogurt
2 medium stalks rhubarb chopped into pieces

US Customary - Metric

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Instructions

Make the compote:

Cook half the rhubarb gently with ⅓ cup (65 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:

Preheat oven to 350º F (170º C).
Butter and flour an 8" or 9" springform pan.
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

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