recipe: Buttermilk Rhubarb Streusel Cake

Posted on May 3 2014 - 2:00pm by The Wife
Rhubarb- a strangely pretty and tart celery looking plant, that appears during this time of the year, often together with strawberries. The first time I made anything with rhubarb or seen it for that matter was a couple of years back here in Germany. The Mother-in-law and I made Rhubarb Streusel cake for some party. This recipe I found is a little different.
Moist Sweet and Tart Buttermilk Rhubarb Streusel Recipe
This if you do not know is how rhubarb looks like. I am sure there are people out there who has not seen rhubarb before!
Rhubarb
I used buttermilk for this cake, which kept the cake soft and moist. We recently bought the Bosch Compact Mixer which has got to be one of the best buys we have made especially for baking! You guys will definitely see more baking recipes in the coming weeks ;) We were quite lucky to find a good deal here in Germany for this machine. It ain’t no KitchenAid  but I sure do love this machine very much! It has certainly made baking a breeze..not that baking is difficult or that I know how good the kitchen aid mixer is, but having a stand mixer frees up you hands to prepare other things.
Moist Sweet and Tart Buttermilk Rhubarb Streusel Recipe
Alright BACK to the cake! It is really easy to bake this and have I told you how good this is? I mean this has got to be the best cake I have EVER baked! Yes even better than my favourite carrot cake recipe, which is ranked no. 2 in my cake recipe mental shelf. 
The cake is tart and sweet, not over sweet. Just sweet enough. The buttermilk keeps it moist and soft. We left the cake at room temperature for three days and it sure stayed soft and flavourful after three days! The two of us ate the whole cake, 11 inch cake over three days.
Serves: 12
¼ cup (57g) unsalted butter, at room temperature
1 cup sugar
1 teaspoon vanilla extract
1 large egg
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
2½ cups (400g) rhubarb, diced
For the streusel topping:
¼ cup (57g) butter, melted
½ cup flour
½ cup brown sugar

Preheat the oven to 350 degrees F (175 degrees C) . Grease a 11 inch cake pan or 8×8 inch square baking pan.
Cream the butter and sugar in a large mixing bowl until pale and fluffy. Add the vanilla extract and egg and beat until combined.
In a small bowl, combine the flour with the baking powder, baking soda, and salt.
Using a spatula, fold the flour mixture into the wet mixture, alternating with the buttermilk. Be careful not to over-stir. Some flour lumps will remain and that is okay.Stir in the rhubarb.Pour the batter into the greased baking pan.
To make the streusel topping, combine all the ingredients and crumble with your fingers.
Evenly sprinkle the streusel topping over the cake batter.
Bake the cake for 35-45 minutes or until a toothpick inserted into the center of the cake comes out clean.

Moist Sweet and Tart Buttermilk Rhubarb Streusel Recipe