Rhubarb Streusel Cakes Recipes

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RHUBARB STREUSEL COFFEE CAKE



Rhubarb Streusel Coffee Cake image

Rhubarb is abundant in our area, and this recipe makes great use of it. The crunchy cinnamon-sugar topping is a nice complement to the rhubarb.

Provided by Taste of Home

Time 1h

Yield about 12 servings.

Number Of Ingredients 14

1-1/2 cups packed brown sugar
1/2 cup shortening
1 large egg
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1-1/2 cups chopped rhubarb
TOPPING:
1/4 cup sugar
1/4 cup packed brown sugar
1/2 cup chopped pecans or walnuts
1 tablespoon butter
1 teaspoon ground cinnamon

Steps:

  • In a bowl, cream sugar and shortening. Add egg. Combine flour, baking soda and salt; add alternately with the sour cream to the creamed mixture. Fold in rhubarb. Spread in a greased 13x9-in. baking pan. Combine all topping ingredients; sprinkle over batter. Bake at 350° for 45-50 minutes. Cool on wire racks.

Nutrition Facts :

GERMAN RHUBARB STREUSEL CAKE



German Rhubarb Streusel Cake image

Rhubarb cake (Rhabarberkuchen) is very popular in Germany and this version is especially delicious. It is fairly quick and easy to make since the dough for the crust and the streusel are the same. Try it! You won't regret it.

Provided by selbstversorgerin

Categories     World Cuisine Recipes     European     German

Time 1h20m

Yield 8

Number Of Ingredients 8

2 cups all-purpose flour
1 egg
½ cup white sugar
2 teaspoons vanilla sugar
½ cup unsalted butter, cubed and softened
3 ½ cups chopped rhubarb
3 tablespoons white sugar
2 tablespoons unsalted butter, cut into cubes

Steps:

  • Sift flour into a large bowl and make a well in the middle. Add egg, 1/2 cup sugar, and vanilla sugar to the well. Distribute 1/2 cup cubed butter evenly on top. Mix into a dough using your hands. Cover and refrigerate for 30 minutes.
  • Preheat the oven to 325 degrees F (165 degrees C). Grease a 9-inch springform pan.
  • Place 2/3 of the dough in the springform pan and smooth across the bottom. Cover with rhubarb.
  • Crumble remaining dough between your fingers and sprinkle over the rhubarb. Sprinkle with 3 tablespoons sugar. Scatter 2 tablespoons cubed butter over the streusel.
  • Bake in the preheated oven until streusel is lightly brown and crisp, 30 to 40 minutes.

Nutrition Facts : Calories 330.6 calories, Carbohydrate 44.6 g, Cholesterol 58.6 mg, Fat 15.3 g, Fiber 1.8 g, Protein 4.6 g, SaturatedFat 9.4 g, Sodium 12.4 mg, Sugar 17.9 g

RHUBARB STREUSEL PIE



Rhubarb streusel pie image

The perfect way to round off Sunday lunch

Provided by Good Food team

Categories     Dessert, Dinner

Time 1h15m

Number Of Ingredients 10

500g pack shortcrust pastry , thawed if frozen
1kg rhubarb , trimmed, or 750g/1lb 10oz ready trimmed
3rounded tbsp plain flour
85g caster sugar
85g plain flour
1 tsp ground cinnamon
50g demerara sugar
50g hazelnut , roughly chopped
50g butter
single cream or vanilla ice cream, to serve

Steps:

  • Roll out the pastry and use to line a deep 23cm/9in flan tin. Chop the rhubarb into 3cm/1in lengths and tip into a large bowl with the flour and sugar. Mix well, then tip into the pastry case, spreading the rhubarb to level it.
  • To make the topping, mix together the flour, cinnamon, sugar and nuts. Add the butter, cut into small pieces, and rub in with your fingertips until the mixture resembles coarse breadcrumbs. Sprinkle evenly over the top of the rhubarb. Set aside until ready to bake, up to 6 hours.
  • Preheat the oven to 190C/Gas 5/fan oven 170C. Bake the pie for 40-45 minutes until the topping is crisp and golden and the rhubarb is tender - test by spearing a piece of fruit through the topping with a knife. Serve warm or cold with single cream or vanilla ice cream.

Nutrition Facts : Calories 665 calories, Fat 36 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 81 grams carbohydrates, Sugar 24 grams sugar, Fiber 5 grams fiber, Protein 8 grams protein, Sodium 0.51 milligram of sodium

RHUBARB STREUSEL BREAD



Rhubarb Streusel Bread image

Sweet breakfast bread with a ribbon of sugar and cinnamon woven through, baked with fresh rhubarb and a hint of orange.

Provided by Land O'Lakes

Categories     Quick     Rhubarb     Cinnamon     Sweet     Baking     Vegetable     Breakfast and Brunch

Yield 12 servings

Number Of Ingredients 17

Bread
1 cup sugar
1/2 cup Land O Lakes® Butter softened
1/3 cup orange juice
2 large Land O Lakes® Eggs
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3 stalks (1 1/2 cups) fresh rhubarb, * sliced into 1/4-inch pieces
Streusel
2 tablespoons sugar
2 tablespoons firmly packed brown sugar
1 tablespoon all-purpose flour
1 tablespoon Land O Lakes® Butter melted
1 1/2 teaspoons ground cinnamon
Land O Lakes® Butter with Canola Oil

Steps:

  • Heat oven to 350°F. Grease and flour 8x4-inch loaf pan; set aside.
  • Combine 1 cup sugar and 1/2 cup butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add orange juice and eggs; beat at low speed just until mixed. (Mixture will look slightly curdled.) Stir in flour, baking powder, baking soda and salt just until moistened. Gently stir in rhubarb. (Batter will be thick.)
  • Reserve 1 1/2 cups batter. Spread remaining batter into prepared pan.
  • Combine all streusel ingredients in bowl; stir until mixture resembles coarse crumbs. Sprinkle half of streusel over batter in pan; gently press into batter. Carefully spread reserved batter into pan; top with remaining streusel. Press streusel into batter.
  • Bake 65-70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan.
  • Serve with Butter with Canola Oil.

Nutrition Facts : Calories 260 calories, Fat 10 grams, SaturatedFat grams, Transfat grams, Cholesterol 60 milligrams, Sodium 140 milligrams, Carbohydrate 39 grams, Fiber 1 grams, Sugar grams, Protein 4 grams

RHUBARB STREUSEL MUFFINS



Rhubarb Streusel Muffins image

What a pleasure it is to set out a basket of these rhubarb muffins...although the basket doesn't stay full for very long! I have six children and two grandsons, so I do a lot of baking. This rhubarb streusel muffins recipe is based on a coffee cake recipe. -Sandra Moreside, Regina, Saskatchewan

Provided by Taste of Home

Categories     Breakfast     Brunch     Desserts

Time 37m

Yield about 1-1/2 dozen.

Number Of Ingredients 15

1/2 cup butter, softened
1 cup packed brown sugar
1/2 cup sugar
1 large egg, room temperature
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup sour cream
3 cups chopped fresh or frozen rhubarb, thawed
TOPPING:
1/2 cup chopped pecans
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
1 tablespoon cold butter

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in rhubarb. , Fill paper-lined or greased muffin cups three-fourths full. For topping, combine the pecans, brown sugar and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over batter. , Bake until a toothpick inserted in the center comes out clean, 22-25 minutes. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Nutrition Facts : Calories 238 calories, Fat 11g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 149mg sodium, Carbohydrate 33g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.

RHUBARB STREUSEL CAKES



Rhubarb Streusel Cakes image

Categories     Cake     Dairy     Dessert     Bake     Quick & Easy     Rhubarb     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 individual cakes

Number Of Ingredients 19

For topping
3/4 cup all-purpose flour
2/3 cup packed brown sugar
1/2 teaspoon cinnamon
1/8 teaspoon salt
5 tablespoons unsalted butter, softened
1/2 lb fresh rhubarb stalks, cut into 1/4-inch dice
3 tablespoons confectioners sugar
For cake batter
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1/2 teaspoon vanilla
1/2 cup whole milk
Special Equipment
a nonstick muffin pan with 12 (1/2-cup) muffin cups

Steps:

  • Preheat oven to 375°F. Generously butter muffin cups and top of pan.
  • Make streusel for topping:
  • Whisk together flour, brown sugar, cinnamon, and salt in a bowl. Blend in butter with your fingertips until mixture forms small clumps.
  • Make batter:
  • Whisk together flour, baking powder, and salt in a bowl. Beat together butter and sugar in a large bowl with an electric mixer at medium speed until blended, about 2 minutes. Add eggs and vanilla and beat until fluffy, about 1 minute. Reduce speed to low and add flour mixture and milk alternately in 2 batches, beginning and ending with flour mixture and mixing until just combined.
  • Top and bake cakes:
  • Divide batter among muffin cups (each cup will be about half full). Toss rhubarb with confectioners sugar and sprinkle batter with rhubarb, then crumble streusel evenly on top. Bake in middle of oven until tops are golden and a tester inserted in center of a cake comes out clean, 22 to 25 minutes. Cool cakes in pan on a rack 3 minutes, then loosen edges of cakes with a small sharp knife or small metal spatula. Remove cakes from pan and put on rack to cool slightly.

RHUBARB STREUSEL CAKE



Rhubarb Streusel Cake image

This also appeared in the Montreal Gazette at the exact same time as the other two rhubarb recipes. The rhubarb was a featured ingredient for the day.

Provided by Studentchef

Categories     Dessert

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 14

2/3 cup all-purpose flour
1/2 cup brown sugar, packed
1/4 teaspoon cinnamon
3 tablespoons unsalted butter, softened
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1/2 teaspoon vanilla
1/2 cup whole milk
1/2 lb fresh rhubarb, stalks peeled and cut into 1/4 unch dice
3 tablespoons confectioners' sugar

Steps:

  • Preheat oven to 375°F Generously butter an 8 inch round pan or spring form pan, line the base with parchment paper, then lightly butter the paper.
  • Make the crumble topping: Whisk together flour, brown sugar, cinnamon and salt in a bowl.
  • Blend in butter with your fingertips until mixture forms small clumps.
  • Make cake batter: Whisk together flour, baking powder, and salt in a bowl.
  • In a separate large bowl, beat together butter and sugar with electric mixer at medium speed until blended, about two minutes.
  • Add eggs and vanilla and beat until fluffy, about one minute.
  • Reduce speed to low and add flour mixture and milk alternately in two batches, beginning and ending with the flour mixture until just combined.
  • Top and bake cake: Spread batter evenly in pan.
  • Toss rhubarb with icing sugar, then immediately sprinkle over batter.
  • Scatter the crumble topping evenly on top.
  • Bake in the middle of oven until top is golden and a tester inserted comes out clean, about 40 minutes.
  • Cool cake in pan on a rack for three minutes, then loosen edges of cake with a sharp knife or small spatula.
  • Remove cake from pan or unclip the spring form and put on rack to cool slightly.
  • Serve warm or at room temperature.

Nutrition Facts : Calories 419.7, Fat 17.9, SaturatedFat 10.8, Cholesterol 96.3, Sodium 369, Carbohydrate 60.3, Fiber 1.4, Sugar 36.2, Protein 5.6

RHUBARB COFFEE CAKE WITH STREUSEL TOPPING



Rhubarb Coffee Cake with Streusel Topping image

Rhubarb coffee cake is early summer's counterpart to our beloved blueberry streusel coffee cake. It's a real crowd-pleaser that's equally at home at brunch or for dessert.

Provided by Carolyn Gratzer Cope

Categories     Cakes

Time 55m

Number Of Ingredients 17

1 pound (454 grams) rhubarb stalks, sliced 1/4-inch thick
1 cup plus 2 tablespoons (223 grams) sugar, divided
2 cups (240 grams) unbleached all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon fine sea salt
1/2 teaspoon ground cardamom
1 1/4 cups (300 grams) sour cream
1 teaspoon (5 mL) vanilla extract
4 tablespoons (56 grams) unsalted butter
2 large eggs
2/3 cup (80 grams) unbleached all-purpose flour
2/3 cup (140 grams) lightly packed brown sugar
2/3 cup (80 grams) finely chopped walnuts
1 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
5 tablespoons (70 grams) unsalted butter, melted

Steps:

  • Have all ingredients at room temperature.
  • Preheat oven to 350°F with a rack in the center, and grease a 9 x 13 x 2-inch baking pan.
  • In a medium mixing bowl, stir the rhubarb pieces together with two tablespoons of the sugar. Let sit while you make the batter.
  • In another medium mixing bowl, stir together the flour, baking powder, baking soda, salt, and cardamom.
  • In a small bowl, stir together the sour cream and vanilla extract.
  • In a large bowl (or the bowl of a. stand mixer), beat together the butter and the remaining cup sugar until lightened in color and texture, about 3 minutes.
  • Add the eggs one at a time, beating to incorporate after each addition.
  • Then add the flour mixture in three parts, alternating with the sour cream in two parts and beating on low after each addition until just incorporated.
  • Gently fold the rhubarb into the batter.
  • Scrape the batter evenly into the prepared pan.
  • To make the streusel topping, stir together the flour, brown sugar, nuts, cinnamon, and salt in a small bowl.
  • Pour the melted butter overtop and stir to incorporate evenly into the dry ingredients.
  • Use your fingers to sprinkle the topping over the batter.
  • Bake the cake on the center rack until a tester inserted into the middle of the cake comes out almost clean, about 40 minutes.
  • Cool in the pan for at least 10 minutes before serving warm or at room temperature.

Nutrition Facts : Calories 377 calories, Carbohydrate 40.7 grams carbohydrates, Fat 22.3 grams fat, Fiber 1.7 grams fiber, Protein 5.2 grams protein

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