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Rhubarb Cake (with Streusel Topping)
5 from 32 votes

Rhubarb Cake (with Streusel Topping)

This Rhubarb Cake features a tender batter blended with fresh rhubarb pieces and a smooth rhubarb compote layered in the center. The streusel topping includes chopped pecans combined with melted butter and sugars for a crunchy contrast. The cake brings a balance of tartness from the rhubarb and sweetness from both the batter and topping, creating a textured and flavorful dessert option.

Prep Time
25 mins
Cook Time
55 mins
Total Time
1 hr 20 mins
Servings: 10 slices
Calories: 395 kcal
Course: Cake
Cuisine: American

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

    Cup of Yum
  1. Preheat oven to 350º F (170º C)
  2. Butter and flour an 8" or 9" springform pan.
Make the compote:
  1. 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).
  2. Let cool. 
  3. Make the batter.
  4. In a medium-sized bowl, place the flour, baking powder, baking soda, and salt and stir well. Set aside.
  5. 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.
  6. Add about one third of the flour, and mix well. Next, add about a third of the yogurt, and incorporate into the mixture.
  7. 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:
  1. 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.
  2. Spread the remaining cake batter over the top, then use a butter knife to swirl through the batter.
  3. Finally, sprinkle the streusel topping evenly over the cake.
Bake the cake and Serve:
  1. Bake for 50 minutes to an hour, or until cake tester comes out clean.
  2. 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).
  3. 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

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%)

Nutrition Facts

Serving: 10 slices

Amount Per Serving

Calories 395

% 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.