Description
This Rhubarb Streusel Cake is a delightful combination of tangy rhubarb and sweet crumbly streusel topping, baked to golden perfection. Served warm with a luscious vanilla sauce, this dessert offers a perfect balance of tartness and sweetness, making it an ideal treat for any occasion.
Ingredients
Scale
Cake Batter
- 2 tablespoons (28 g) butter, softened
- 1 cup (212 g) sugar
- 1 large egg
- 2 cups (284 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- 2 cups chopped fresh or frozen rhubarb
Streusel Topping
- ½ cup (71 g) all-purpose flour
- ½ cup (106 g) sugar
- 4 tablespoons (57 g) butter, melted
Warm Vanilla Sauce
- ½ cup (113 g) butter
- ¾ cup (159 g) sugar
- ½ cup evaporated milk
- 1 teaspoon vanilla extract
Instructions
- Preheat & Prep Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch square baking dish and set it aside to ensure the cake releases easily after baking.
- Prepare Cake Batter: In a large bowl, cream together the softened butter and sugar until the mixture is light and fluffy. Beat in the egg until well combined. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Alternately add the dry ingredients and buttermilk to the creamed mixture, mixing just until combined. Carefully fold in the chopped rhubarb to evenly distribute throughout the batter.
- Transfer to Pan: Pour the prepared batter into the greased baking dish. Use a spatula to smooth the batter evenly to the edges for a uniform layer.
- Make Streusel Topping: In a medium bowl, combine flour, sugar, and melted butter for the streusel. Mix thoroughly until the mixture forms a coarse, crumbly texture. Sprinkle evenly over the top of the cake batter in the pan.
- Bake: Place the dish in the preheated oven and bake for 40 to 45 minutes. Test doneness by inserting a toothpick into the center; it should come out clean. The top should be golden brown. Once baked, remove from oven and allow to cool on a wire rack.
- Prepare Vanilla Sauce: While the cake cools, melt butter in a medium saucepan over medium heat. Add sugar and evaporated milk, stirring continuously. Bring the mixture to a boil and cook for 2 to 3 minutes, stirring frequently until slightly thickened. Remove from heat and stir in the vanilla extract. The sauce will continue to thicken as it cools.
- Serve: Cut the cake into slices and serve warm with generous spoonfuls of the warm vanilla sauce on top for an indulgent finish.
Notes
- You can use fresh or frozen rhubarb; if using frozen, thaw and drain excess liquid before adding.
- Make sure not to overmix the batter to keep the cake tender.
- To store, keep leftover cake and sauce refrigerated separately and reheat sauce before serving.
- The vanilla sauce can be made ahead and stored in the refrigerator for up to 3 days.
- For a dairy-free version, substitute butter and milk with non-dairy alternatives.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
