It may be little late in the season to post rhubarb recipes but I see there is still plenty around in markets and..... rhubarb, I love you so.
I love your unique flavor.
Your ruby and emerald color and your texture, crunchy or soft.
So sad your loveliness is shared for only a short time each year.
But I guess it makes you all that more precious.
Ok enough with the tragic love sonnet to rhubarb. Just make this cake. You won't be sorry.
I made two rhubarb cakes last weekend. Both are super easy to make and are each packed with flavor. Both recipes are German style so although they are delicious, the sugar content is lower than an American style dessert. I'll be posting the second one in a few days.
Ever since last year's Rhubarb Raspberry Gin Fizz, I've wanted to create something else with the flavor combo. Here it is.
For this rhubarb raspberry streusel cake, use a baking sheet with a high edge. Coat the pan with the cake layer, toss the raspberries and cut rhubarb together with vanilla and cornstarch, layer it on top of the cake batter. Top with homemade streusel. I peppered my streusel with dried raspberry bits for color and creativity but you don't have to. Place the cake for 45 minutes in the oven and done.
This sheet cake feeds an army, or 24 people so it is perfect for your upcoming holiday barbecue. It also is a great make ahead cake because it keeps for several days in the refrigerator.
Rhubarb Raspberry Streusel Cake
Prep Time: 45 minutes
Bake Time: 45 minutes
Yield: 24 pieces
For the cake:
- 3+1/3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 sticks (1 cup) unsalted butter
- 1+1/4 cup white granulated sugar
- 4 eggs
- 3/4 cup milk
For the filling:
- 1+1/2 lbs fresh rhubarb stalks
- 10 oz of fresh raspberries
- 2 tablespoon cornstarch
- 2 teaspoons pure vanilla extract
- 2 tablespoons white granulated sugar
For the streusel:
- 1+1/4 cups all-purpose flour
- 2/3 cup almond flour
- 1 cup brown sugar
- 1+1/2 sticks unsalted butter
- 1 cup dried raspberries
Make the cake:
- Line a baking sheet with parchment paper.
- In a separate bowl, whisk together the flour, baking powder and salt. Set aside.
- Use a mixer to cream together the butter and sugar.
- Add the eggs one at a time, making sure each is incorporated into the batter before adding the next.
- Starting with the dry ingredients, add it in thirds alternating with the milk until everything is combined.
- Spread the cake batter evenly out on the baking paper.
Make the filling:
- Preheat the oven to 350 degrees F.
- Trim the rough edges off of the rhubarb stalks.
- Wash the rhubarb and pat dry. Cut into small pieces.
- Rinse the raspberries and gently pat them dry.
- Place the rhubarb pieces and the raspberries in a bowl. Sprinkle the cornstarch over the top. Add the vanilla extract, sugar and mix to evenly coat.
- Spread the rhubarb raspberry mixture evenly out on top of the prepared cake batter.
Make the Streusel:
- In a separate bowl, whisk together the flour, almond flour, brown sugar.
- Cut the butter into pieces and add them to the mixture.
- Use a fork or your fingers to mix everything into a streusel consistency.
- Add the dried raspberries to the streusel mix.Divide the streusel evenly over the cake.
- Place in the oven and bake for 45 minutes.
- Remove and let cool before cutting and serving.
If you liked this recipe, check out some
of my other rhubarb creations:
Rhubarb-Date Ginger Chutney
Rhubarb Meringue Cake
Rhubarb Curd & Elderflower Cream with Vanilla Shortbread Fingers