rhubarb streusal cake

rhubarb streusal cake

• 23 Nov 2024

Do you remember a while back I mentioned it was time to revisit some of my old favourite recipes? Well this rhubarb streusal cake is one of those recipes. I first made a version of this cake back in 1983 or thereabouts. In 2009 I shared photos of the cake but back then I didn't include the recipes on the blog as my typing skills were non existent.

My very kind next door neighbour gifted me a beautiful bunch of rhubarb a few months back which inspired me to revisit the recipe. I was a bit swamped at the time so I froze some of the rhubarb waiting for the right time came. I put the cake together last Saturday and before too long the kitchen was filled with the comforting smells of brown sugar, pecans and cinnamon.

Here’s the recipe for you adapted from this Canadian Living recipe which makes a small loaf cake or a 17cm cake. For all my recipes I use a 250ml cup and a 20 ml tablespoon, unsalted butter and 60g eggs. My oven is a conventional gas oven so if your oven is fan forced you may need to reduce the oven temperature by 20°C. If you'd like to make a larger cake please refer to the original recipe.

Rhubarb Streusal Cake
Topping
150g brown sugar
15g chopped pecans
2 tsp plain flour
¼ tsp cinnamon
15g unsalted butter melted 

Cake
60g room temperature unsalted butter 
100g brown sugar
1 teaspoon vanilla
1 egg
150g plain flour
½ tsp bicarb soda
½ tsp baking powder
1/4 tsp salt
90 ml buttermilk
125g chopped rhubarb

Topping
In bowl, combine brown sugar, chopped nuts, flour and cinnamon. Using a fork, stir in the butter until crumbly; set aside.

Cake
Grease and line the base of a small loaf tin or 17cm round tin with baking paper; set aside. Preheat oven to 180°C, conventional. In large bowl, beat the butter with the brown sugar and vanilla until light and fluffy; beat in the egg.

In separate bowl, sift together flour, bicarb soda, baking powder and salt. Add to the butter mixture alternately with the buttermilk, making 3 additions of flour mixture and 2 of buttermilk. Fold in the chopped rhubarb then scrape the batter into the prepared pan. Sprinkle the batter with the reserved topping.

Bake the cake in the centre of the preheated 180°C conventional oven for 1 to 1 and 1/4 hours or until well risen and golden or when cake tester inserted in the centre of cake comes out clean. Let the cake cool in the tin on a cooling rack for 10 minutes before turning out. Serve warm or cool. 

I shared the cake with the neighbours who'd gifted me the rhubarb but not before I tucked away a few pieces for the cook. I haven't made this cake for a long time but it was so tasty that it won't be too long before I make it again. I think it would be just as delicious made with plums, apples or even pears.

See you all again next week with some more baking from my kitchen.

Bye for now,

Jillian