Thanks for another tried and true recipe. I also did about 3/4 tsp of vanilla and 3/4 tsp of almond extract in the sauce and having the hint of almond in it made it AWESOME. Bake the cake for 35-45 minutes or until a toothpick inserted into the center of the cake comes out clean. The cake and sauce were amazingly delicious. This will go on my “must try” recipe list! Rhubarb Streusel Cake. Thanks for giving me the perfect recipe to make with my rhubarb. And why did you double it? 1 cup sugar In a smaller bowl, whisk together the flour, baking powder, baking soda and salt. Desserts like this stand the test of time, and for good reason. THANK YOU THANK YOU!! baking soda 1 tsp. With several Celiacs in the extended family, I appreciate the ideas. Please let me know. Since this cake has rhubard in it, should it be stored in the refridgerator? Good thing I need most of it for guests tomorrow or I would piece away until I’d eaten the whole thing myself! Hey there. Anything? Scatter the crumble topping evenly on top. I’ll be back in commission this weekend. Preheat oven to 375 degrees F. Grease and flour 13- by 9-inch metal baking pan. Preheat oven to 350° F. Grease a 9×14 baking pan. This is not the first recipe from your blog to elicit such a response, nor will it be the last, I’m sure. To make the streusel topping, combine all the ingredients and crumble with your fingers. Everyone loved it! 1 cup buttermilk or soured milk (1 cup of milk with 1 tbsp vinegar) 2 cups or more of chopped rhubarb. Serve warm with the cake. Wooden Spoon I made this tonight… yum! Add the dry ingredients to the creamed butter/sugar mixture alternately with the buttermilk, … They loved it and most of them asked for the recipe. I think it makes it too sweet and takes away from the sour flavor of the rhubarb. Rhubarb Streusel Muffins are made with a delicious buttermilk batter and topped with a brown sugar and walnut streusel for a moist and light recipe perfect for any breakfast or spring brunch! I think I will have it again for breakfast!! No kidding, I blacked out for about the 2 minutes it took me to shove it in my mouth it was so good! Evenly sprinkle the streusel topping over the cake batter. 1 egg And that vanilla sauce!! Sour Cream Rhubarb Cake uses—you guessed it—sour cream. Whisk together the flour, baking powder, and salt and set aside. I made this over the weekend. I checked the original recipe on Allrecipes and saw it was baked in a 9×13, so decided to go for it (with a little fear and trembling, because I’ve come to trust you, and figured you had a reason to use a 9×9). We have just inherited a bunch of rhubarb from the garden at our new house, so we’ll be trying this for sure! In a smaller bowl, whisk together the flour, baking powder, baking soda and salt. The cupcakes baked for about 23-25 minutes, the cake for about 40 minutes. 2 cups chopped fresh or frozen rhubarb I made a wonderfully simple rhubarb only pie with crumb topping from martha stewart and a rhubarb streusel bread. This was a first for us, but most certainly won’t be our last. ","position":4,"name":"For the sauce, melt butter in a medium...","url":"https:\/\/www.melskitchencafe.com\/rhubarb-streusel-cake-with-warm-vanilla-sauce\/#mv_create_337_4"}],"keywords":" all-purpose flour, butter, buttermilk, egg, evaporated milk, granulated sugar, rhubarb, vanilla extract","nutrition":{"@type":"NutritionInformation","calories":"0 calories","carbohydrateContent":"0 grams carbohydrates","cholesterolContent":"0 milligrams cholesterol","fiberContent":"0 grams fiber","proteinContent":"0 grams protein","saturatedFatContent":"0 grams saturated fat","sodiumContent":"0 grams sodium","sugarContent":"0 grams sugar"},"aggregateRating":{"@type":"AggregateRating","ratingValue":"4.4","reviewCount":29},"url":"https:\/\/www.melskitchencafe.com\/rhubarb-streusel-cake-with-warm-vanilla-sauce\/"} Spread 2/3 of the batter over the bottom and part way up the sides of a greased 9 inch springform pan. Oh, this cake. Vanilla Sauce: Fold in the chopped rhubarb. One Year Ago: Moo Shu Noodles The cake isn’t very sweet, but that makes it perfect with the sauce. I am drooling over the vanilla sauce. Hilary – I don’t do anything special to the rhubarb unless the recipe calls for it. It just doesn’t get any better than good old butter and sugar and really, why would you even try to modernize something so simple and tasty? I posted the changes to my blog–and I figured the recipe amounts that worked perfectly in a 9×13 pan. Cake/Cupcakes: I doubled this cake – it was too much batter for a 9X13-inch pan so I made 9 cupcakes in liners (filling them about 1/2 to 2/3 full) and a 9X13-inch cake. ... this sweet-tart dessert soup takes rhubarb far from its usual pie-cake-crisp territory. Lightly grease a 9-inch square baking dish and set aside. I was SO thrilled when I saw you had a recipe for it, and true-to-form, it was amazing!! Holy smokes! In a small bowl, combine the flour with the baking powder, baking soda, and salt. I love seeing all the goodness you are whipping up in your kitchens! Mix the rhubarb pieces, blueberries, lemon juice and ¼ cup sugar in a bowl and set aside. Yum, that looks seriously dreamy. . It is amazing! baking powder 1/2 tsp. Mix first five ingredients by hand. Bake the coffeecake for 50-60 … It’s such a great cake, really moist and the rhubarb is delicious in it! Another keeper – thank you!! Add the dry ingredients to the creamed butter\/sugar mixture alternately with the buttermilk, beating just until moistened. Pour the batter into the prepared pan and smooth the batter to the edges.In a medium bowl, combine the streusel topping ingredients, mixing them together until the mixture is coarse and combined. Bake in the middle of oven until top is golden and a tester inserted comes out clean, about 40 minutes. Lightly grease...","url":"https:\/\/www.melskitchencafe.com\/rhubarb-streusel-cake-with-warm-vanilla-sauce\/#mv_create_337_1"},{"@type":"HowToStep","text":"In a large mixing bowl, cream together the butter and sugar for the cake. Pour 1 tsp of flour over rhubarb in a bowl and set aside. In a smaller bowl, whisk together the flour, baking powder, baking soda and salt. Mel, this recipe takes the cake (pun intended). Let the cake cool before cutting into squares. Until this cake, that is. My kids gobbled them up. 15 minutes Cover with the rest of the batter, and sprinkle with the streusel, squeezing into almond sized clumps if necessary. Category: Cakes/Cupcakes 1/2 cup sugar I wanted to make this in a 9×13 pan, but only had 3 cups of rhubarb. (And yes, yelling is necessary.) Sprinkle the rhubarb evenly over the top. Cake: Remove from the heat; stir in the vanilla. I love me some rhubarb but have only ever enjoyed the pie and crisp variety of rhubarb desserts. ~ingrid. springform pan with oil, then line bottom with parchment. Ok, this has nothing to do with rhubarb, but i have to say, you’ve been my go-to website for quite some time, and I needed a meatloaf recipe. Recipe Source: adapted slightly from a reader, Leisel, who got it by way of allrecipes.com. Your email address will not be published. Waiting for the cake to come out of the oven to take to work tomorrow, but wondering if you have any suggestions for the sauce? Rhubarb is phenomenal–I think a strawberry sauce would go over this great as well as the vanilla! I wondered if this could be made in a bundt pan? Anyway, your recipe calls for more rhubarb and a streusel topping, so it wins the thumbs up. Notes 1/2 teaspoon baking soda Add the sugar and milk. Blackberry Rhubarb Buttermilk Cake. salt 1 cup buttermilk (or 1 cup milk including 1 tbsp. Go grab some rhubarb while it’s still available and make this fantabulous Rhubarb Buttermilk Streusel Cake! AFTER I move from the house that had more rhubarb than I knew what to do with! Please excuse my delay in answering comments/emails/questions. Spread out over the rhubarb and bake at 390 degrees Fahrenheit (200 degrees Celsius) for about 30 minutes, or until the edges are browned and the streusel start to brown (a toothpick should come out clean after baking).If desired, make a simple sugar glaze using powdered sugar and some water to decorate the cake. Pour the batter into the prepared pan and smooth the batter to the edges. Thanks! I made this today after being given rhubarb by a neighbour. Cream the butter and sugar in a large mixing bowl until pale and fluffy. Add the vanilla extract and egg and beat until combined. my family loved this! I made crisp last week and made this yesterday. Preheat the oven to 350 degrees. Tart rhubarb is folded into a deliciously moist and sweet buttermilk cake and topped with a buttery, crunchy streusel. Yield: This cake was amazing!! I made this for a church picnic. Sift flour into a large bowl and make a well in the middle. Or do you just chop it and throw it in? Your email address will not be published. Cake/Cupcakes: I doubled this cake – it was too much batter for a 9X13-inch pan so I made 9 cupcakes in liners (filling them about 1/2 to 2/3 full) and a 9X13-inch cake. Add egg, 1/2 cup sugar, and vanilla sugar … Thank you (: Hey Laura – sorry I don’t have the amount in grams. Recommended Products Fold in the chopped rhubarb. Using a rubber spatula, fold the flour mixture into the wet mixture, alternating with the buttermilk. 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U-know! Serve with ice cream. Ashlee – well first, congrats on your baby! Bring to a boil; cook and stir for 2-3 minutes or until slightly thickened (it will thicken more as it cools slightly). It’s me again. Spoon the batter into the greased baking pan. Cool on a wire rack. I found a bag of frozen Rhubarb in the back of my freezer this morning. It still turned out great!! The perfect texture. The Best Pressure Cooker Macaroni and Cheese, Easy One Pot Beef and Broccoli Ramen Noodles. Freezes well. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Receive the latest recipes from The Daring Gourmet! Hey Reyna – glad this cake got rave reviews! A tender and moist crumb with a delightful buttery streusel topping (which, incidentally, comes from the German verb “streuen,… The cake is tender and tastes like vanilla, then you get scrumptious bites of the tart rhubarb with the brown sugar topping, oh my it’s cake heaven. 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