Rhubarb Cake (with Streusel Topping)
User Reviews
5
Rhubarb Cake (with Streusel Topping)
Description
Rhubarb Cake (with Streusel Topping) combines a moist cake batter enriched with Greek yogurt and chopped fresh rhubarb alongside a cooked rhubarb compote layer. The streusel topping uses pecans or substitutes like shredded coconut or oatmeal, mixed with melted butter and sugars, giving a crunchy finish. Baking in a buttered and floured springform pan helps the cake hold its shape during baking at 350ºF. The tartness of rhubarb in both the batter and compote contrasts with the sweet, nutty streusel topping.
The method involves preparing a rhubarb compote first until the fruit dissolves, then layering half the batter, the compote, and the remaining batter in the pan. The streusel topping is sprinkled on before baking. This approach results in a cake with a soft crumb and a crisp, caramelized nutty topping. The cake can serve as a dessert or a sweet snack that highlights rhubarb's unique flavor.
The streusel topping can be customized with nuts or oatmeal, and cinnamon may be added for extra warmth. If rhubarb is limited, substitutions like rhubarb jam can replace the compote, offering flexibility without altering the overall character. The springform pan makes it easier to remove the cake without damage, preserving the layered design.
Ingredients
Rhubarb Compote:
- 2 medium stalks rhubarb chopped into pieces
- ⅓ cup sugar
- 1 queeze lemon juice
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 egg
- 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
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 (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.
- 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
- Use pecans for the streusel unless nut allergies require another option like shredded coconut or oatmeal.
- If fresh rhubarb is scarce, rhubarb jam or other fruit jams such as strawberry can substitute in the compote layer.
- Optional cinnamon (½ to 1 teaspoon) may be added to the streusel topping to add warmth and spice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10slices
Amount Per Serving
Calories 395 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 395kcal | 20% |
| Carbohydrates | 50g | 17% |
| Protein | 7g | 14% |
| Fat | 19g | 29% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 72mg | 24% |
| Sodium | 392mg | 16% |
| Potassium | 113mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 30g | 60% |
| Vitamin A | 448IU | 9% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 69mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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