{"id":264017,"date":"2025-05-30T14:38:09","date_gmt":"2025-05-30T14:38:09","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/baking-category-a-b\/rhubarb-streusel-cake-my-baking-addiction\/"},"modified":"2025-05-30T14:38:09","modified_gmt":"2025-05-30T14:38:09","slug":"rhubarb-streusel-cake-my-baking-addiction","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=264017","title":{"rendered":"Rhubarb Streusel Cake | My Baking Addiction"},"content":{"rendered":"


\n<\/p>\n

\n
\n
\n

This post may contain affiliate links. Please read our privacy policy<\/a>.<\/p>\n<\/div>\n<\/div>\n

\"Slices<\/div>\n
\"Two<\/div>\n
\"Two<\/div>\n

Rhubarb streusel cake balances tart rhubarb with a sweet brown sugar streusel topping. This tender rhubarb cake is perfect for brunch, an afternoon snack, or a simple yet delicious summertime dessert.<\/em><\/p>\n

\"Two\"Two<\/figure>\n

The first time I had rhubarb was about 15 (15!!) years ago, when I first shared this rhubarb cake recipe.\u00a0<\/p>\n

(It\u2019s crazy to me that I\u2019ve been sharing recipes here for that long!)<\/p>\n

I found some stunning rhubarb at the farmers\u2019 market and decided it was time to put it to good use and give it a try.<\/p>\n

I got home and began searching for inspiration and found this lovely cake recipe. You know I\u2019m a sucker for anything with a streusel topping!<\/p>\n

I thoroughly enjoyed the flavor of the rhubarb baked into this gorgeous cake, and now I\u2019m totally a fan.\u00a0<\/p>\n

I have tweaked this recipe over the years and made it even better, but it\u2019s still one of my favorite ways to use fresh late-spring\/early-summer rhubarb.<\/p>\n

\"Two\"Two<\/figure>\n

<\/p>\n

What is rhubarb?<\/h2>\n

Rhubarb is a perennial vegetable that grows between late spring and early summer, usually April through June.<\/p>\n

Yes, even though it\u2019s usually treated like a fruit when we cook and bake with it, it\u2019s actually a vegetable!<\/p>\n

The rhubarb plant has thick pinkish-green stalks and large leaves. The leaves are inedible, so make sure you discard those\u2014the stalks are what you want.<\/p>\n

Rhubarb is very tart and when it is raw, it is crisp and a bit stringy. You\u00a0can<\/em>\u00a0eat it when it\u2019s raw, but it\u2019s so tart that it doesn\u2019t taste very good. (I am definitely not a fan of raw rhubarb!)<\/p>\n

Because it\u2019s so tart, rhubarb is usually served cooked into desserts or other sweet recipes.\u00a0<\/p>\n

Rhubarb has a pretty short growing season, so grab it when you find it! Buy some extra to freeze for later, too. You can also find frozen rhubarb at some grocery stores, so you can enjoy this delicious rhubarb cake year-round.<\/p>\n

\"Stalks\"Stalks<\/figure>\n

How to make this rhubarb cake<\/h2>\n

This rhubarb streusel cake could definitely be considered a\u00a0coffee cake<\/a>\u00a0recipe.<\/p>\n

The base is a simple, tender cake with a light crumb. The cake itself has plenty of chopped rhubarb in it, and the whole thing gets topped with a brown sugar streusel for extra flavor, sweetness, and crunchy texture.<\/p>\n

This is the kind of cake that you can enjoy for breakfast or brunch with a cup of coffee, for an afternoon snack as a pick-me-up with an\u00a0iced shaken espresso<\/a>, or for a delicious dessert with a dollop of\u00a0whipped cream<\/a>\u00a0or a scoop of vanilla ice cream.<\/p>\n

Ingredients you\u2019ll need<\/h3>\n

To make this rhubarb cake, you will need:<\/p>\n