Rhubarb & Nut Streusel Cake

This Rhubarb & Nut Streusel Cake is a delightful balance of tart and sweet, featuring a soft, buttery cake base enveloped by a vibrant rhubarb compote and topped with a crunchy, nut-studded streusel. The cake batter is light and moist, allowing the bright, acidic notes of the fresh rhubarb to shine through without overpowering the palate. The streusel adds a wonderful textural contrast, providing a crisp, golden crunch with every bite. Perfect for weekend brunches, afternoon tea, or as a comforting dessert after a family dinner, this cake brings a rustic, homemade charm to any table. Its an excellent way to use up seasonal rhubarb and makes for a impressive yet approachable baking project.

Cooking Method: Baking

Cuisine: Global

Courses: Desserts

Difficulty: Advanced

Servings: 4

Calories: 1426.9

Dietary: Vegetarian

Description

This Rhubarb & Nut Streusel Cake is a delightful balance of tart and sweet, featuring a soft, buttery cake base enveloped by a vibrant rhubarb compote and topped with a crunchy, nut-studded streusel. The cake batter is light and moist, allowing the bright, acidic notes of the fresh rhubarb to shine through without overpowering the palate. The streusel adds a wonderful textural contrast, providing a crisp, golden crunch with every bite. Perfect for weekend brunches, afternoon tea, or as a comforting dessert after a family dinner, this cake brings a rustic, homemade charm to any table. Its an excellent way to use up seasonal rhubarb and makes for a impressive yet approachable baking project.

Ingredients

1 1/2 cup Sugar, divided
3 tablespoon Corn starch
3 cup Diced fresh rhubarb
3/4 cup Milk
1 tablespoon Vinegar
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 with butter.
2
In a medium saucepan, combine 3/4 cup of the sugar and the cornstarch. Add the diced rhubarb and stir to coat.
3
Cook the rhubarb mixture over medium heat, stirring constantly, 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 all-purpose flour and the remaining 3/4 cup of sugar.
6
Using a pastry cutter or two forks, cut the softened butter into the flour mixture until it 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. Mix well.
9
Add the beaten egg and the milk-vinegar mixture to the dry ingredients. Stir until just moistened and a soft batter forms.
10
Spread two-thirds of the batter evenly over the bottom and up the sides of the prepared springform pan.
11
Spoon the cooled rhubarb filling evenly over the batter layer.
12
Drop the remaining batter over the rhubarb filling by spoonfuls. Sprinkle the reserved streusel mixture evenly over the top.
13
Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the cake portion comes out clean.
14
Allow the cake to cool in the pan on a wire rack for 10 minutes before removing the side of the pan. Serve warm or at room temperature.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 1426.9kcal

% Daily Value *
Total Fat 60.7g94%
Saturated Fat 26.2g131%
Cholesterol 190.9mg64%
Sodium 431.9mg18%
Total Carbohydrate 201.6g68%
Dietary Fiber 5.9g24%
Sugars 94.1g
Protein 23.6g48%

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

Keywords: rhubarb, cake, streusel, nuts, dessert, baking, fruit, spring, brunch, tart, sweet, butter, flour, cornstarch, compote, topping, homemade, classic

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