Rhubarb and Nut Streusel Cake
Discover the perfect balance of tangy, sweet, and nutty in this irresistible Rhubarb and Nut Streusel Cake. Featuring tender chunks of fresh rhubarb folded into a moist buttermilk batter, this cake is topped with a luscious streusel made from a blend of brown sugar, warm cinnamon, and crunchy walnuts or pecans. The result is a dessert that's both comforting and full of texture, perfect for spring gatherings or as a cozy everyday treat. Ready in just over an hour, including bake time, this easy-to-follow recipe combines classic baking techniques with the unique twist of rhubarb for a crowd-pleasing slice of indulgence. Serve it warm or cooled, paired with a steaming cup of coffee or tea to elevate your snacking experience.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1.5 cups granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoons salt
- 0.75 cups unsalted butter
- 3 large eggs
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 2 cups rhubarb, diced
- 0.5 cups brown sugar
- 0.5 cups chopped walnuts or pecans
- 1 teaspoon ground cinnamon
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the butter and 1 cup of granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Stir in the buttermilk and vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Gently fold in the diced rhubarb, ensuring it is evenly distributed in the batter.
Pour the batter into the prepared baking pan and spread it out evenly.
In a small bowl, combine the brown sugar, chopped nuts, ground cinnamon, and remaining 0.5 cups of granulated sugar.
Sprinkle the streusel mixture evenly over the cake batter in the pan.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool completely in the pan before slicing and serving.
Enjoy your Rhubarb and Nut Streusel Cake as a delightful dessert or with your favorite hot beverage!
Nutrition Facts
Calories |
4896 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.1 g | 266% | |
| Saturated Fat | 104.8 g | 524% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 972 mg | 324% | |
| Sodium | 3108 mg | 135% | |
| Total Carbohydrate | 695.4 g | 253% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 437.6 g | ||
| Protein | 71.9 g | 144% | |
| Vitamin D | 8.4 mcg | 42% | |
| Calcium | 901 mg | 69% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 2301 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
