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.

Cake:
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**Originally made by: Mel**

6 comments:

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. http://sweet-as-sugar-cookies.blogspot.com/2011/05/sweets-for-saturday-19.html

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 :)
Ashton
www.somethingswanky.com