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What do you do when you’re dealing with an overload of rhubarb? Make this rhubarb streusel cake, because it is easy and doesn’t require any fancy ingredients. Also, it tastes so good that you will have to make a second one. Which means you’ll get rid of your excess rhubarb fast and in the most delicious way.
Last week I carefully selected 500 grams of rhubarb at the store, because I wanted this exact amount for a cake recipe. And then I wanted to be done with rhubarb for the week. Don’t get me wrong, I like rhubarb. But I am very bad at eyeballing. I usually buy too much produce. Then I have to come up not with one but three recipes to get rid of the excess. Which is fun, of course. But who’s gonna eat all that rhubarb cake?
Ha, ha and then I cam home. My husband broke into a laugh when he saw my four stalks. Because a neighbour had just dropped off about 5 kilograms of rhubarb. Too much produce, anyone? Three not one recipes it was again. Easy and quick rhubarb recipes! Well, this rhubarb streusel cake will do the job, I promise!
You need to be a little adventurous, if you want to make this recipe, though. (Still easy, I swear.) I baked this cake while I was doing other things. I do that all the time. Yeah, I know. But since I haven’t posted on this blog for so long, I forgot to write down the baking time. But you can do this, right? If you are a pro, well you know what to do. I assume the cake takes about 20 to 30 minutes. So check after 20 minutes and then come back every 5 minutes. The cake is done when the crumbs are golden brown and a toothpick inserted into the crust comes out clean.
Before you start to prepare the dough, there is one extra step you’ll have to take. (And this time I know how long it takes.) For extra flavour and less sogginess, you are going to roast the rhubarb. It’s a simple trick that reduces the amount of fruit liquid usually leaking into the cake. It also shortens the baking time, because the fruit is already done. Roasting rhubarb won’t take much extra time. While it is in the oven, you can already prepare dough and crumbs for this rhubarb streusel cake.
For the roasted rhubarb
500 g rhubarb (about 4 cups), sliced into bite-sized pieces.
80 g sugar (1/3 cup plus 1 Tbsp)
For the dough
150 g all-purpose flour (1 1/4 cups)
75 g cold vegan margarine, cubed (1/3 cup)
50 g sugar (1/4 cup)
1/4 teaspoon salt
2 tablespoons cold soy milk (or other plant milk)
For the streusel
150 g flour (1 1/4 cups)
100 g cold vegan margarine, cubed (1/3 cup plus 2 Tbsp)
100 g sugar (1/2 cup)
40 g sliced almonds (1/3 cup plus 2 Tbsp)
First, roast the rhubarb.
Place the bite-sized pieces in a shallow baking dish.
Mix with sugar.
Place in your oven, on the middle rack.
Turn oven to 200°C (no need to preheat) and roast rhubarb for about 25 minutes.
Leave the oven on, so you can put in your cake later.
While the rhubarb is in the oven prepare the crust.
In a bowl, combine flour, margarine, sugar, and salt.
Knead the dough with your hands, until the margarine is worked in.
Add soy milk knead until the dough comes together.
Line a rectangular pan (mine is 26 x 16, something similar works, too) with parchment paper.
Press the dough into the pan and cover the pan with plastic wrap or a damp towel. Place in the fridge.
To make the streusel, combine all ingredients (except for almonds) and knead until the margarine is incorporated.
Shape into crumbs, cover as well and place in the fridge.
Once your rhubarb has cooked and cooled, take the pan and the streusel out of the fridge.
Evenly distribute the rhubarb on top of the dough.
Mix streusel with sliced almonds and place on top of the rhubarb.
Bake for at least 20 minutes and then start checking every five minutes.
The cake is done once the crumbs are golden brown and firm. A toothpick inserted should come out mostly clean.
Let the cake cool and slice into 12 pieces.
I use a kitchen scale for all my recipes. Cup measurements are just conversions, so please use a scale for best results.
Can’t get enough of rhubarb? Thry these:
Rhubarb Vanilla Meringue Tart
Simple and Moist Rhubarb Cake
Rhubarb Muffins with Streusel Topping
Simple Rhubarb Crisp
Rhubarb Rice Pudding Tartelettes
Rhubarb Ice Cream