Rhubarb And Nut Streusel Cake

This Rhubarb and Nut Streusel Cake is a delightful balance of sweet and tart flavors. The moist, nut-studded cake base supports a luscious rhubarb filling that has been thickened to a perfect jam-like consistency. Topped with a buttery, crunchy streusel, this dessert offers wonderful textural contrast. Its an ideal treat for springtime gatherings or as a comforting afternoon snack. The combination of vanilla-infused cake and sharp rhubarb creates a sophisticated yet homey dish that pairs beautifully with a cup of tea or coffee. Simple to assemble, it looks impressive on any dessert table.

Cooking Method: Baking

Cuisine: Global

Courses: Desserts

Difficulty: Advanced

Servings: 4

Calories: 710.4

Dietary: Vegetarian

Description

This Rhubarb and Nut Streusel Cake is a delightful balance of sweet and tart flavors. The moist, nut-studded cake base supports a luscious rhubarb filling that has been thickened to a perfect jam-like consistency. Topped with a buttery, crunchy streusel, this dessert offers wonderful textural contrast. Its an ideal treat for springtime gatherings or as a comforting afternoon snack. The combination of vanilla-infused cake and sharp rhubarb creates a sophisticated yet homey dish that pairs beautifully with a cup of tea or coffee. Simple to assemble, it looks impressive on any dessert table.

Ingredients

1 1/2 cup Sugar
3 tablespoon Corn starch
2 cup Diced fresh rhubarb
1 tablespoon Vinegar
3/4 cup Milk
2 1/4 cup All-purpose flour
3/4 cup Butter, softened
1/2 teaspoon Baking powder
1/2 teaspoon Baking soda
1/2 cup Finely chopped nuts
1 ea Egg, beaten

Directions

1
Preheat oven to 350F (175C). Grease a 9-inch springform pan.
2
In a medium saucepan, combine 3/4 cup of the sugar and the corn starch. Stir in the diced rhubarb.
3
Cook and stir the rhubarb mixture over medium heat until it comes to a boil and thickens, about 5-7 minutes. Remove from heat and let cool completely.
4
In a small bowl, stir together the milk and vinegar. Set aside.
5
In a large bowl, combine the flour and the remaining 3/4 cup of sugar.
6
Cut in the softened butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
7
Remove 1/2 cup of this crumbly mixture and set aside for the streusel topping.
8
To the remaining mixture in the large bowl, add the baking powder, baking soda, and chopped nuts.
9
In a separate small bowl, combine the beaten egg and the milk-vinegar mixture.
10
Pour the egg mixture into the dry ingredients and stir until just moistened. Do not overmix.
11
Spread about 2/3 of the batter evenly over the bottom and up the sides of the prepared springform pan.
12
Spoon the cooled rhubarb filling over the batter layer.
13
Drop the remaining batter over the rhubarb in spoonfuls.
14
Sprinkle the reserved 1/2 cup of streusel mixture evenly over the top.
15
Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the cake portion comes out clean.
16
Allow to cool in the pan for 10 minutes before releasing the springform ring. Serve warm or at room temperature.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 710.4kcal

% Daily Value *
Total Fat 39.2g61%
Saturated Fat 23.8g119%
Cholesterol 190.0mg64%
Sodium 321.4mg14%
Total Carbohydrate 90.3g31%
Dietary Fiber 0.0g0%
Sugars 90.3g
Protein 3.7g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the rhubarb filling is completely cool before assembling the cake to prevent the batter from becoming too wet.

Walnuts or pecans work well as the chopped nuts for added flavor and crunch.

This cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 4 days. Bring to room temperature before serving for best texture.

Keywords: rhubarb, cake, streusel, nuts, dessert, baking, spring, tart, fruit, pastry, homemade, comfort food, vegetarian, oven, flour, butter, sugar, cornstarch, filling

Read it online: https://www.chefs-mate.com/recipe/rhubarb-and-nut-streusel-cake/