Thursday, May 26, 2011

Rhubarb Streusel Cake

I love all desserts rhubarb.   We had giant rhubarb plants that grew behind our garage every Summer, and looking back on it, there were a lot of years that went by with nary a pie in sight.  Sad.  I didn't start to love rhubarb pie until I became an adult.  I was over at my Dad's/Grandma's place, and we made a rhubarb pie together.   I was hooked, I loved it and couldn't believe how easy it was.  After he died, I read in his journal about that day and how much he'd enjoyed it.  I'll always love rhubarb pie the best.  

I have been wanting to make this cake since last  spring and like I've said before, storms make me want to bake.  Since its been raining like crazy here, this seemed a perfect opportunity.   The original recipe includes a vanilla sauce but I didn't have evaporated milk.  I toyed with the idea of making some of my own but didn't have the patience.  Not knowing the difference, I thought the cake was wonderful; perfectly moist with a yummy, crunchy streusel top.

2 tablespoons butter, softened
1 cup sugar
1 egg
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 cups chopped fresh or frozen rhubarb

Streusel Topping:
1/2 cup all-purpose flour
1/2 cup sugar
4 tablespoons butter, melted

Preheat the oven to 350 degrees. Lightly grease a 9-inch square baking dish and set aside.
In a large mixing bowl, cream together the butter and sugar for the cake. Beat in the egg. In a smaller bowl, whisk together the flour, baking powder, baking soda and salt. Add the dry ingredients to the creamed butter/sugar mixture alternately with the buttermilk, beating just until moistened. Fold in the chopped rhubarb. Pour the batter into the prepared pan and smooth the batter to the edges.
In a medium bowl, combine the streusel topping ingredients, mixing them together until the mixture is coarse and combined. Sprinkle the streusel evenly over the batter. Bake for 40-45 minutes or until a toothpick comes out clean and the top of the cake is lightly browned. Cool on a wire rack.
**Originally made by: Mel**


Linz said...

Anna everything you make is sooo beautiful and look so delicious.

katie+brandon said...

I could use a serious piece of that right now!

Bethany said...

Do I have the claim to fame that the Rhubarb came from my backyard? It sure looks DEEE-licious!

Lisa said...

Mmm, streusel cake always gets a thumbs up from me. I have a sweet treat linky party going on at my blog till Monday night and I'd like to invite you to stop by and link your cake up.

girlichef said...

It's about time I get out and find some rhubarb...I have yet to eat any this year. YUM!

Something Swanky Cupcakes and Desserts said...

mmm. My husband loves rhubarb, we'll have to try this! I would love for you to link these up to my sweet treats party this weekend! Hope to see you there :)