Rhubarb Streusel Cake
Delight your taste buds with this irresistible Rhubarb Streusel Cake—a perfect balance of tart and sweet flavors nestled in a moist, buttery cake! Featuring tender chunks of fresh rhubarb and a rich, crumbly brown sugar and cinnamon streusel topping, this recipe is the ultimate treat for spring or anytime you're craving comfort. Easy to make and ready in just over an hour, this crowd-pleasing dessert comes together with simple pantry staples. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream to elevate its cozy charm. Whether for brunch, dessert, or a midday snack, this rhubarb streusel cake will be your new go-to favorite!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 0.5 cups unsalted butter
- 1 cups granulated sugar
- 2 eggs
- 1 teaspoons vanilla extract
- 0.75 cups milk
- 3 cups fresh rhubarb, chopped
- 0.5 cups light brown sugar
- 1 teaspoons ground cinnamon
- 0.25 cups unsalted butter, melted
- 0.5 cups all-purpose flour (for streusel)
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, combine 2.5 cups of all-purpose flour, 2 teaspoons of baking powder, and 0.5 teaspoons of salt. Set aside.
In a large mixing bowl, cream together 0.5 cups of unsalted butter and 1 cup of granulated sugar until light and fluffy, about 3 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in 1 teaspoon of vanilla extract.
Gradually mix in the dry ingredients, alternating with 0.75 cups of milk, starting and ending with the dry ingredients. Mix until just combined.
Fold in the 3 cups of chopped rhubarb gently until evenly distributed in the batter.
Spread the batter evenly into the prepared baking pan.
To make the streusel topping, combine 0.5 cups of light brown sugar, 1 teaspoon of ground cinnamon, and 0.5 cups of all-purpose flour in a small bowl. Pour in 0.25 cups of melted unsalted butter and mix with a fork until crumbly.
Sprinkle the streusel mixture evenly over the top of the cake batter.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for at least 15 minutes before slicing and serving.
Enjoy the cake on its own or with a dollop of whipped cream for an extra treat!
Nutrition Facts
Calories |
3650 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.9 g | 146% | |
| Saturated Fat | 64.6 g | 323% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 642 mg | 214% | |
| Sodium | 2353 mg | 102% | |
| Total Carbohydrate | 613.4 g | 223% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 315.7 g | ||
| Protein | 61.1 g | 122% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 834 mg | 64% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 2271 mg | 48% | |
*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.
