"This cake is the kind that we make ourselves on a lazy Saturday morning so we can enjoy it with tea or coffee in the afternoon, and maybe with a scoop of ice cream or whipped cream. Who knows!! This rhubarb cake is heavy on the streusel, just the way I like it, with the top studded with pink rhubarb and toasty almonds. I wanna say it’s an old-fashioned way of enjoying the spring-time vegetable (yes rhubarb is a veggie!). Pure comfort food, no healthier substitutes, just good old fashioned homemade goodness."
Rhubarb Streusel Coffee Cake
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Serves or Makes: 10
Recipe Card
Streusel Topping
ingredients
- 1/2 cup brown sugar, unpacked
- 1/4 cup sliced almonds
- 1 cup all-purpose flour
- 1/2 teaspoon cinnamon
- 1/2 cup melted unsalted butter
Cake
ingredients
- 1/2 cup unsalted butter, softened to room temperature
- 1 cup packed brown sugar
- 2 room temperature eggs
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk (can substitute with 1 cup yogurt)
- 2 cups chopped rhubarb
Method
Step 1
Preheat the oven to 350F. Spray or grease a 9” springform pan and set aside. Slice or chop the rhubarb.
Step 2
To prepare the streusel topping, combine brown sugar, sliced almonds, flour, and cinnamon in a small bowl. Pour in melted butter and stir until combined.
Step 3
In a large bowl, beat together the softened butter and brown sugar until fluffy. Beat in eggs 1 at a time, scraping down the sides as needed. Beat in vanilla.
Step 4
In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Alternating between the two, add flour mixture and buttermilk or yogurt to the butter mixture. Make 3 additions of flour mixture and 2 additions of buttermilk or yogurt. Reserving a handful of the chopped rhubarb to press into the top, fold in the rest of the rhubarb. Scrape batter into the prepared pan and sprinkle with the streusel mixture and bits of rhubarb. Lightly press down.
Step 5
Bake for 1 hour and 15 minutes. Lightly cover with foil for the last 15minutes to prevent over-browning. Bake until a toothpick inserted into the middle of the cake comes out relatively clean. Let cool for 5 minutes on the cooling rack and then remove sides of the pan. Serve warm or cool. Flavour develops and is even better on the second day.