Best 3 Rhubarb Streusel Cake Recipes

In pursuit of the ultimate culinary experience, we embark on a flavor-filled adventure to uncover the secrets behind the classic rhubarb streusel cake. With its tantalizing tartness and sweet, crumbly topping, this delectable treat has captured the hearts of dessert enthusiasts worldwide. As we navigate the culinary landscape, we'll gather expert insights, explore variations, and provide step-by-step guidance to help you create a masterpiece that will leave your taste buds singing with joy. Let's uncover the secrets of the perfect rhubarb streusel cake, transforming your kitchen into a symphony of flavors and textures.

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GERMAN RHUBARB STREUSEL CAKE

German Rhubarb Streusel Cake image

Rhubarb cake (Rhabarberkuchen) is very popular in Germany and this version is especially delicious. It is fairly quick and easy to make since the dough for the crust and the streusel are the same. Try it! You won't regret it.

Provided by selbstversorgerin

Categories World Cuisine Recipes European German

Time 1h20m

Yield 8

Number Of Ingredients 8

Ingredients

2 cups all-purpose flour
1 egg
½ cup white sugar
2 teaspoons vanilla sugar
½ cup unsalted butter, cubed and softened
3 ½ cups chopped rhubarb
3 tablespoons white sugar
2 tablespoons unsalted butter, cut into cubes

Steps:

Sift flour into a large bowl and make a well in the middle. Add egg, 1/2 cup sugar, and vanilla sugar to the well. Distribute 1/2 cup cubed butter evenly on top. Mix into a dough using your hands. Cover and refrigerate for 30 minutes.
Preheat the oven to 325 degrees F (165 degrees C). Grease a 9-inch springform pan.
Place 2/3 of the dough in the springform pan and smooth across the bottom. Cover with rhubarb.
Crumble remaining dough between your fingers and sprinkle over the rhubarb. Sprinkle with 3 tablespoons sugar. Scatter 2 tablespoons cubed butter over the streusel.
Bake in the preheated oven until streusel is lightly brown and crisp, 30 to 40 minutes.

Nutrition Facts : Calories 330.6 calories, Carbohydrate 44.6 g, Cholesterol 58.6 mg, Fat 15.3 g, Fiber 1.8 g, Protein 4.6 g, SaturatedFat 9.4 g, Sodium 12.4 mg, Sugar 17.9 g

RHUBARB STREUSEL COFFEE CAKE

Rhubarb Streusel Coffee Cake image

Rhubarb is abundant in our area, and this recipe makes great use of it. The crunchy cinnamon-sugar topping is a nice complement to the rhubarb.

Provided by Taste of Home

Time 1h

Yield about 12 servings.

Number Of Ingredients 14

Ingredients

1-1/2 cups packed brown sugar
1/2 cup shortening
1 large egg
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1-1/2 cups chopped rhubarb
TOPPING:
1/4 cup sugar
1/4 cup packed brown sugar
1/2 cup chopped pecans or walnuts
1 tablespoon butter
1 teaspoon ground cinnamon

Steps:

In a bowl, cream sugar and shortening. Add egg. Combine flour, baking soda and salt; add alternately with the sour cream to the creamed mixture. Fold in rhubarb. Spread in a greased 13x9-in. baking pan. Combine all topping ingredients; sprinkle over batter. Bake at 350° for 45-50 minutes. Cool on wire racks.

Nutrition Facts :

RHUBARB STREUSEL CAKE

Rhubarb Streusel Cake image

Rhubarb has a unique tartness that's wonderful in desserts. This rhubarb streusel cake is particularly delicious. The tartness complements the brown sugar and walnuts. It's a moist and tender cake with a crunchy streusel topping. A delicious treat for breakfast or a light dessert. The final product is sort of a rhubarb coffee...

Provided by Gigi Landry

Categories Other Snacks

Time 1h15m

Number Of Ingredients 12

Ingredients

1 1/2 c brown sugar, firmly packed
2/3 c canola oil
1 tsp baking soda
1 tsp salt
1 tsp vanilla extract
1 egg
1 c buttermilk
2 1/2 c flour
2 c diced rhubarb
1/2 c chopped walnuts
2 Tbsp butter, softened
1/2 c sugar

Steps:

1. Beat together brown sugar, oil, and egg.
2. Mix baking soda, salt, vanilla, and buttermilk.
3. Beat into first ingredients.
4. Add flour.
5. Then add rhubarb and nuts.
6. Pour into 2 greased loaf pans (9x5) or one large pan (9x13).
7. Make the streusel by mixing butter and sugar with a fork.
8. Divide and sprinkle on the two cakes.
9. Bake at 350 for 1 hour or until a toothpick comes out clean.
10. Let cool slightly. Carefully remove from pans. Continue to cool upright.

Tips:

For the best streusel topping, use cold butter and flour. This will help the streusel stay crumbly and not turn into a dough.
If you don't have a food processor, you can use a pastry blender or two forks to cut the butter into the flour for the streusel topping.
To make sure the rhubarb is evenly distributed in the cake batter, toss the rhubarb with a little flour before adding it to the batter.
Don't overmix the cake batter. Overmixing can make the cake tough.
Bake the cake until a toothpick inserted into the center comes out clean. Overbaking can dry out the cake.

Conclusion:

Rhubarb streusel cake is a delicious and easy-to-make dessert that is perfect for any occasion. The combination of tart rhubarb and sweet streusel topping is sure to please everyone. With a few simple tips, you can make sure your rhubarb streusel cake turns out perfect every time.