Rhubarb Streusel Cake

Stacy Wood



★★★★★ 2 votes

15 Min
45 Min


  • ·
  • 2 Tbsp
  • 1 c
  • 1
  • 2 c
    all purp flour
  • 1 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1/2 tsp
  • 1 c
    buttermilk (no buttermilk- take 1 tbls vinegar or lemon juice, place into measuring cup then fill w/milk to 1 cup mark and let sit for 5 minutes)
  • 3 c
    rhubarb chopped
  • ·
    streusel topping
  • 1/4 c
    all purp flour
  • 1/4 c
  • 2 Tbsp
    butter melted
  • ·
    vanilla sauce
  • 1/2 c
    butter (1 stick/8 tbls)
  • 3/4 c
  • 1/2 c
    evaporated milk
  • 1/2
    vanilla bean ((substitute is 1-2 teaspoons pure vanilla extract)

How to Make Rhubarb Streusel Cake


  1. In a mixing bowl, cream butter and sugar. Beat in egg.

    Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating just until moistened.

    Fold in the rhubarb.

    Pour into a greased 9-in. square baking dish.

    Combine topping ingredients; sprinkle over batter.

    Bake at 350 degrees F for 40-45 minutes or until a toothpick comes out clean.

    Cool on a wire rack.
  2. Bake at 350 degrees F for 40-45 minutes or until a toothpick comes out clean.

    Cool on a wire rack.

    For sauce, melt butter in a saucepan.

    Add sugar, milk and scraped vanilla bean.

    Bring to a boil; cook and stir for 2-3 minutes or until thickened.

    Remove from the heat.

    Serve with cake.

Printable Recipe Card

About Rhubarb Streusel Cake

Course/Dish: Cakes, Fruit Desserts

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