When I was a kid, growing up in Newfoundland, rhubarb was a very common and well-loved product of the summer months. & follow the quick and easy instructions! Crumb the mixture between your fingers.Įvenly crumble the streusel over the batter.īake in an oven preheated to 350 degrees F for 35-45 minutes or until the streusel is a light golden brown in places and a toothpick inserted into the middle of the cake comes out clean.Click the in the lower right corner of your screen To make the streusel, combine the butter, sugar and flour in a bowl. I use the hand-forged aluminum pan by Magic Line, made in the USA. Spread the batter into a greased 8×8 inch square baking pan. Dice the rhubarb and add it to the batter.
Streusel topping skin#
Peel off the outer skin if it’s too tough. Some lumps of flour will remain, and that’s okay. Using a rubber spatula, fold in the flour, alternating the flour and buttermilk.īe careful not to over-stir. In a separate bowl, combine the flour, baking powder, baking soda, and salt. Serve it up with some ice cream and you’re all set.Ĭream the butter and sugar in large mixing bowl with an electric mixer.Īdd the eggs and vanilla extract. This cake is truly lovely and it’s easy to make. Go grab some rhubarb while it’s still available and make this fantabulous Rhubarb Buttermilk Streusel Cake! A tender and moist crumb with a delightful buttery streusel topping (which, incidentally, comes from the German verb “streuen,” which means to sprinkle or scatter). One last interest tidbit about rhubarb from Wiki: “In British theater and early radio drama, the words “rhubarb, rhubarb” were repeated for the effect of unintelligible conversation in the background.” Pretty amusing, huh? Have any of you ever made or seen rhubarb served as a vegetable or tomatoes served as fruits? Chime in if you have! Yet tomatoes, which are technically fruits, are generally only used in savory dishes as vegetables. What’s interesting is that even though rhubarb is a vegetable, it’s generally only used in sweet dishes as a fruit. in a 1947 court ruling for the purposes of regulations and duties. in the 1820’s and has been enjoyed in the popular form of pies, crumbles, compote, and preserves ever since.īy the way, did you know that rhubarb is technically a vegetable? Yet interestingly it was designated as a fruit in the U.S.
Over the centuries the rhubarb trade increased and in Medieval Europe its value exceeded that of fine spices such as cinnamon and saffron! Rhubarb entered the U.S. It has been used in Chinese medicine for thousands of years. So if you fall into the camp of someone who doesn’t like rhubarb, this cake may change your mind! It isn’t overly sweet and the tanginess of the rhubarb provides a nice contrast and balance. My husband has always claimed he doesn’t care much for cake or rhubarb but he really enjoys diving into this Rhubarb Streusel Cake.
This delicious rhubarb streusel cake is sweet and tangy, super moist, tender, and flavorful and will have you coming back for seconds!
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