Rhubarb Cardamom Streusel Cake
Ingredients
For the streusel:
- 2 cups all-purpose flour
- 1 1/3 cups brown sugar firmly packed
- 1 tablespoon cardamom powder
- 1/2 teaspoon salt
- 1 cup butter cut into small pieces
For the Cake:
- 3/4 cup honey
- 7 tablespoons unsalted butter cut into pieces
- 1.5 lbs rhubarb
- 1-3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 2 teaspoons cardamom powder
- 1/4 teaspoon salt
- 1/2 cup brown sugar firmly packed
- 2 Eggs
- 1 teaspoon pure vanilla extract
Instructions
Make the cardamom streusel:
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Whisk together the flour, sugar, cardamom, and salt.
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Add the butter and rub the ingredients between your hands until streusel crumbs form.
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Place in the refrigerator.
Make the cardamom rhubarb cake:
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Melt the honey and butter pieces in a saucepan over medium heat, stirring to combine.
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Remove from heat. Let cool completely.
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Grease and flour a 9” x 13” baking pan.
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Trim and cut the rhubarb into 1 inch pieces
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Preheat oven to 350 degrees F.
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In a separate bowl, whisk together the all-purpose flour. baking powder, cinnamon, cardamom powder, and salt.
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In a mixer, beat the eggs, sugar, and vanilla at high speed for 3 minutes.
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Lower the speed to medium and slowly stream in the cooled, melted honey and butter combination.
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Add the dry ingredients in thirds until combined completely.
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Fold in the rhubarb pieces.
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Spread the batter out onto the greased and floured pan. Smooth the top over with a spatula.
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Evenly distribute the cardamom streusel over the top.
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Bake the cake for 1 hour or until a knife inserted into the center of the cake comes out clean.
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Remove the cake from the oven, and let cool completely before cutting into squares and serving.