Springtime brings with it a myriad of delightful changes, from blooming flowers to the vibrant greenery that revitalizes our gardens. One of the most eagerly awaited arrivals in my garden every spring is rhubarb. Its tart, refreshing flavor is a true harbinger of the season, and there’s one recipe in particular that makes its arrival all the more special: Rhubarb Streusel Cake.
A Springtime Tradition
Every year, as soon as the rhubarb begins to peek through the soil, our excitement grows. Rhubarb has been a staple in our family garden for as long as I can remember. Its bright red stalks and large green leaves are a sight that instantly brings a smile to my face, signaling the end of winter and the beginning of a fresh, new season.
The anticipation of that first harvest is something we look forward to every spring. There’s something magical about picking the stalks straight from the garden, knowing they’ll soon be transformed into a delicious, homemade treat. And without fail, our first rhubarb harvest of the year is always reserved for making Rhubarb Streusel Cake.
The Recipe: Rhubarb Streusel Cake
This cake is a perfect blend of tart rhubarb and sweet, crumbly streusel topping. The base is a moist, tender cake that beautifully complements the rhubarb’s tartness. The streusel topping adds a delightful crunch and sweetness, making each bite a perfect harmony of flavors and textures.
To make this cake, you start with a simple batter that’s easy to whip up. The star of the show, of course, is the rhubarb, which is chopped and mixed into the batter. The streusel topping, made with butter, sugar, and flour, is sprinkled generously over the top before baking.
As the cake bakes, the rhubarb softens and releases its tangy juices, which meld with the sweet, buttery streusel. The result is a cake that’s wonderfully moist and flavorful, with a delightful crunch from the topping.
Why We Love Rhubarb
Rhubarb is a unique ingredient that brings a distinctive flavor to any dish. Its tartness is its signature, providing a refreshing contrast to sweet desserts. In our family, rhubarb is synonymous with spring. It’s the first crop to be harvested from our garden each year, and its arrival is always a cause for celebration.
Beyond its deliciousness, rhubarb holds a special place in our hearts because it’s a part of our family tradition. The ritual of harvesting rhubarb and making Rhubarb Streusel Cake is something we’ve passed down through generations. It’s a way of connecting with the past while creating new memories.
Final Thoughts
If you haven’t tried rhubarb before, I encourage you to give it a chance, starting with this Rhubarb Streusel Cake. It’s a simple, delightful recipe that truly showcases the unique flavor of rhubarb. Whether you’re a longtime rhubarb lover or new to this tart treat, this cake is sure to become a springtime favorite in your home.
As we savor each bite of this delicious cake, we’re reminded of the joys of spring and the simple pleasures of homegrown ingredients.
Happy baking!
Jeannie
Thyme for Stitching
Rhubarb Streusel Cake
Ingredients
- Cake
- 2 cups all-purpose flour
- ¾ cup white sugar
- 1 tsp baking soda
- ½ tsp salt
- 2 eggs, beaten
- 1 cup yogurt or sour cream
- 3 to 3½ cups diced rhubarb
- Streusel
- 1 cup brown sugar
- ¼ cup softened butter
- ¼ cup all-purpose flour
- ¼ tsp each of cinnamon and cloves
Instructions
- Preheat the oven to 350°F.
- Sift together, flour, sugar, baking soda and salt.
- Stir in eggs and yogurt until smooth.
- Fold in Rhubarb.
- Pour into a well greased 9 x 13 baking pan and spread evenly.
- In a separate bowl, mix together sugar and butter until crumbly, Stir in the flour and spices and mix until well crumbled together.
- Sprinkle on top of the cake mixture.
- Bake for about 45 minutes or until a toothpick comes up clean.
- Cool on a wire rack.
- Serve alone, or with whipped cream or ice cream.
Notes
This cake can be stored in an airtight container for up to three days or a week if refrigerated.
