Rhubarb Streusel Cake With Warm Vanilla Sauce Recipe 445

RHUBARB STREUSEL CAKE WITH WARM VANILLA SAUCE RECIPE - (4.4/5)

Steps:

• Preheat the oven to 350 degrees fahrenheit. Lightly grease a 9-inch square baking dish and set aside. In a large mixing bowl, cream together the butter and sugar for the cake. Beat in the egg. In a smaller bowl, whisk together the flour, baking powder, baking soda and salt. Add the dry ingredients to the creamed butter/sugar mixture alternately with the buttermilk, beating just until moistened. Fold in the chopped rhubarb. 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. Sprinkle the streusel evenly over the batter. Bake for 40-45 minutes or until a toothpick comes out clean and the top of the cake is lightly browned. Cool on a wire rack. For the sauce, melt butter in a medium saucepan. Add the sugar and milk. Bring to a boil; cook and stir for 2-3 minutes or until slightly thickened (it will thicken more as it cools slightly). Remove from the heat; stir in the vanilla. Serve warm with the cake.

RHUBARB STREUSEL CAKES

Steps:

• Preheat oven to 375°F. Generously butter muffin cups and top of pan.
• Make streusel for topping:
• Whisk together flour, brown sugar, cinnamon, and salt in a bowl. Blend in butter with your fingertips until mixture forms small clumps.
• Make batter:
• Whisk together flour, baking powder, and salt in a bowl. Beat together butter and sugar in a large bowl with an electric mixer at medium speed until blended, about 2 minutes. Add eggs and vanilla and beat until fluffy, about 1 minute. Reduce speed to low and add flour mixture and milk alternately in 2 batches, beginning and ending with flour mixture and mixing until just combined.
• Top and bake cakes:
• Divide batter among muffin cups (each cup will be about half full). Toss rhubarb with confectioners sugar and sprinkle batter with rhubarb, then crumble streusel evenly on top. Bake in middle of oven until tops are golden and a tester inserted in center of a cake comes out clean, 22 to 25 minutes. Cool cakes in pan on a rack 3 minutes, then loosen edges of cakes with a small sharp knife or small metal spatula. Remove cakes from pan and put on rack to cool slightly.

RHUBARB STREUSEL COFFEE CAKE

Steps:

• In a bowl, cream sugar and shortening. Add egg. Combine flour, baking soda and salt; add alternately with the sour cream to the creamed mixture. Fold in rhubarb. Spread in a greased 13x9-in. baking pan. Combine all topping ingredients; sprinkle over batter. Bake at 350° for 45-50 minutes. Cool on wire racks.

RHUBARB STREUSEL CAKE

Steps:

• Preheat oven to 375°F Generously butter an 8 inch round pan or spring form pan, line the base with parchment paper, then lightly butter the paper.
• Make the crumble topping: Whisk together flour, brown sugar, cinnamon and salt in a bowl.
• Blend in butter with your fingertips until mixture forms small clumps.
• Make cake batter: Whisk together flour, baking powder, and salt in a bowl.
• In a separate large bowl, beat together butter and sugar with electric mixer at medium speed until blended, about two minutes.
• Add eggs and vanilla and beat until fluffy, about one minute.
• Reduce speed to low and add flour mixture and milk alternately in two batches, beginning and ending with the flour mixture until just combined.
• Top and bake cake: Spread batter evenly in pan.
• Toss rhubarb with icing sugar, then immediately sprinkle over batter.
• Scatter the crumble topping evenly on top.
• Bake in the middle of oven until top is golden and a tester inserted comes out clean, about 40 minutes.
• Cool cake in pan on a rack for three minutes, then loosen edges of cake with a sharp knife or small spatula.
• Remove cake from pan or unclip the spring form and put on rack to cool slightly.
• Serve warm or at room temperature.

GERMAN RHUBARB STREUSEL CAKE

Steps:

• Sift flour into a large bowl and make a well in the middle. Add egg, 1/2 cup sugar, and vanilla sugar to the well. Distribute 1/2 cup cubed butter evenly on top. Mix into a dough using your hands. Cover and refrigerate for 30 minutes.
• Preheat the oven to 325 degrees F (165 degrees C). Grease a 9-inch springform pan.
• Place 2/3 of the dough in the springform pan and smooth across the bottom. Cover with rhubarb.
• Crumble remaining dough between your fingers and sprinkle over the rhubarb. Sprinkle with 3 tablespoons sugar. Scatter 2 tablespoons cubed butter over the streusel.
• Bake in the preheated oven until streusel is lightly brown and crisp, 30 to 40 minutes.