Rhubarb Raspberry Streusel Cake

It may be little late in the season to post rhubarb recipes but I see there is still plenty around in markets and….. I just had to make this Rhubarb Raspberry Streusel Cake.

Rhubarb, I love you so. I love your unique flavor.  Your ruby and emerald color and your texture, crunchy or soft. So sad your loveliness is shared for only a short time each year. But I guess it makes you all that more precious.

Ok enough with the tragic love sonnet to rhubarb. Just make this cake. You won’t be sorry. Rhubarb Raspberry Streusel Cake

I made two rhubarb cakes last weekend. Both are super easy to make and are each packed with flavor. Both recipes are German style so although they are delicious, the sugar content is lower than an American-style dessert. I’ll be posting the second one in a few days.

Ever since I blogged the recipe for Rhubarb Raspberry Gin Fizz, I’ve wanted to create something else with the flavor combo. Here it is. 

To make this rhubarb raspberry streusel cake, use a baking sheet with a high edge. Coat the pan with the cake layer, toss the raspberries and cut rhubarb together with vanilla and cornstarch, layer it on top of the cake batter. Top with homemade streusel. I peppered my streusel with dried raspberry bits for color and creativity but you don’t have to.  Place the cake for 45 minutes in the oven and done.

This sheet cake feeds an army or 24 people. So it is perfect for your upcoming holiday barbecue. It also is a great make-ahead cake because it keeps for several days in the refrigerator.

Print

Rhubarb Raspberry Streusel Cake

Course Dessert

Cuisine German

Keyword Rhubarb

Prep Time 45 minutes

Cook Time 45 minutes

Total Time 1 hour 30 minutes

Servings 24

Author Lora Wiley-Lennartz

Ingredients

For the cake base:

• 3+1/3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter
• 1+1/4 cups white granulated sugar
• 4 eggs
• 3/4 cup milk

For the filling:

• 1+1/2 lbs fresh rhubarb stalks
• 10 oz fresh raspberries
• 2 tablespoon cornstarch
• 2 teaspoons pure vanilla extract
• 2 tablespoons white granulated sugar

For the streusel:

• 1+1/4 cups all-purpose flour
• 2/3 cup almond flour
• 1 cup brown sugar
• 3/4 cup unsalted butter
• 1 cup dried raspberries

Instructions

Make the cake base:

1. Line a baking sheet with parchment paper.
2. In a separate bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Use a mixer to cream together the butter and sugar.
4. Add the eggs one at a time, making sure each is incorporated into the batter before adding the next.
5. Starting with the dry ingredients, add it in thirds alternating with the milk until everything is combined.
6. Spread the cake batter evenly out on the baking paper.

Make the filling:

1. Preheat the oven to 350 degrees F.
2. Trim the rough edges off of the rhubarb stalks.
3. Wash the rhubarb and pat dry. Cut into small pieces.
4. Rinse the raspberries and gently pat them dry.
5. Place the rhubarb pieces and the raspberries in a bowl. Sprinkle the cornstarch over the top. Add the vanilla extract, sugar and mix to evenly coat.
   
6. Spread the rhubarb raspberry mixture evenly out on top of the prepared cake batter.
   

Make the Streusel:

1. In a separate bowl, whisk together the flour, almond flour, brown sugar.
2. Cut the butter into pieces and add them to the mixture.
3. Use a fork or your fingers to mix everything into a streusel consistency.
4. Add the dried raspberries to the streusel mix. Divide the streusel evenly over the cake.
5. Place in the oven and bake for 45 minutes.
6. Remove and let cool before cutting and serving.

Like this Rhubarb Raspberry Streusel Cake? Also, try check out some of these other recipes:

RHUBARB ALMOND MARZIPAN TART

RHUBARB THYME BROWN SUGAR PORK

STRAWBERRY RHUBARB STREUSEL MUFFINS