U-know! Turned out perfectly. Add the vanilla extract and egg and beat until combined. In a small bowl, combine the flour with the baking powder, baking soda, and salt. No exaggeration- you taught me to cook! 2 cups all-purpose flour I’m going to have to make it again, right away! Using a rubber spatula, fold the flour mixture into the wet mixture, alternating with the buttermilk. Tart rhubarb is folded into a deliciously moist and sweet buttermilk cake and topped with a buttery, crunchy streusel. Pour the batter into the prepared pan and smooth the batter to the edges. Thanks for another great recipe! Every component is a delight from that ultra moist and yummy buttermilk cake, the tart rhubarb, the crunchy streusel and that ridiculous sauce—oh hold me! Maybe I should have another baby. Looking at some of your other recipes now and expect to try some of them too. Cake/Cupcakes: I doubled this cake – it was too much batter for a 9X13-inch pan so I made 9 cupcakes in liners (filling them about 1/2 to 2/3 full) and a 9X13-inch cake. In a large bowl stir together next … But, i searched it on here and found the “Best meatloaf” and it was a recipe for “mini meatloves”. wish it grew all summer long. Do you do anything special before putting it in the batter? CarrieW – I wasn’t aware that rhubarb needed to be refrigerated, so I’m not sure. And that vanilla sauce!! I will definitely add about double the rhubarb next time. I think I will have it again for breakfast!! Set aside while you mix the rest of the batter. Any idea how many grams of batter will fit in the pan? ","position":2,"name":"In a large mixing bowl, cream together the...","url":"https:\/\/www.melskitchencafe.com\/rhubarb-streusel-cake-with-warm-vanilla-sauce\/#mv_create_337_2"},{"@type":"HowToStep","text":"In a medium bowl, combine the streusel topping ingredients, mixing them together until the mixture is coarse and combined. Cool on a wire rack.For the sauce, melt butter in a medium saucepan. 1/2 cup all-purpose flour 1 teaspoon vanilla extract Category: Cakes/Cupcakes Now I am going crazy trying to find me some more rhubarb so I can make it again. 1 cup buttermilk or soured milk (1 cup of milk with 1 tbsp vinegar) 2 cups or more of chopped rhubarb. Sour Cream Rhubarb Cake uses—you guessed it—sour cream. A tender and moist crumb with a delightful buttery streusel topping (which, incidentally, comes from the German verb “streuen,… The sauce should definitely be refrigerated and it probably wouldn’t hurt the cake to be chilled, also. Thanks for this wonderful recipe! The Daring Gourmet is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. . Wow this was AMAZING!!! rhubarb is awesome! In a large bowl, combine flour, baking powder, salt, nutmeg and sugar. I have sent many people your way for the best food around. Seeing the photo’s reminded me how amazing this was! and still there was more rhubarb… Beat in the egg. Bake for 40-45 minutes or until a toothpick comes out clean and the top of the cake is lightly browned. Anything? I think I’ll make it for my friends for lunch next week. Smothered in the creamy sweetness of the warm vanilla sauce and this unbelievable cake becomes absolutely irresistible. Mel, my grandmother used to always use rhubarb but I’ve never baked with it. ~ingrid. springform pan with oil, then line bottom with parchment. hi Mel! Could definitely try! 1/2 teaspoon salt Cream the butter and sugar in a large mixing bowl until pale and fluffy. Wooden Spoon 6 servings Hi Mel – I need to make the cake the day before and am wondering can I make the sauce the day before too and then just warm  it and add the vanilla before I serve it? Hillary – thank you so much for your comment! I’ve only ever made it with rhubarb. It’s such a great cake, really moist and the rhubarb is delicious in it! 1 cup sugar Make Streusel Topping: In medium bowl, with hand, mix flour, sugar, margarine or … vinegar or lemon juice) 2 cups chopped fresh or frozen rhubarb. Blackberry Rhubarb Buttermilk Cake. Enough to feed the entire crowd, and then some. This is INCREDIBLY DELICIOUS! I made this last night and they really enjoyed it, especially with the sauce! My mom made a similar recipe for us when we were kids. Makes: 12 large servings. Sprinkle the streusel evenly over the batter. Pour 1 tsp of flour over rhubarb in a bowl and set aside. I’d probably warm the sauce and pour it on the cake before you take it to work. Remove from the heat; stir in the vanilla. 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. The cake isn’t very sweet, but that makes it perfect with the sauce. Save my name, email, and website in this browser for the next time I comment. Sift flour into a large bowl and make a well in the middle. (And yes, yelling is necessary.) Spoon the rhubarb filling over this. That sounds incredible. Thanks!! For the sauce, melt butter in a medium saucepan. Did you try it? When smooth, add rhubarb and flour mixture. Cover with the rest of the batter, and sprinkle with the streusel, squeezing into almond sized clumps if necessary. Thanks for giving me the perfect recipe to make with my rhubarb. 4 tablespoons butter, melted Spread out over the rhubarb and bake at 390 degrees Fahrenheit (200 degrees Celsius) for about 30 minutes, or until the edges are browned and the streusel start to brown (a toothpick should come out clean after baking).If desired, make a simple sugar glaze using powdered sugar and some water to decorate the cake. The cupcakes baked for about 23-25 minutes, the cake for about 40 minutes. I double the recipe all the way around and the cake fit nicely into my 11×15 pan. In a small bowl, combine the flour with the baking powder, baking soda, and salt. The batter is super thick and amazing and creates a cake that tastes like heaven on the homestead. . © Mel Vibrant stalks of rhubarb and an irresistible streusel topping crown this moist sour-cream cake. . Add the sugar and milk. Recommended Products Electric Hand Mixer Thanks again for a tried and true recipe that has instantly become a favorite!! Notes To make the streusel topping, combine all the ingredients and crumble with your fingers. Ingredients For this cake, I just toss it in! Spoon the batter into the greased baking pan. 1/2 cup butter, softened 1 cup brown sugar (packed) 2 eggs 1 tsp. Serve warm with the cake. Add egg, 1/2 cup sugar, and vanilla sugar … With several Celiacs in the extended family, I appreciate the ideas. In a smaller bowl, whisk together the flour, baking powder, baking soda and salt. Leisel, a sweet reader, sent it my way, telling me it turned her rhubarb-hater of a husband into a rhubarb-lover. My only change for next time will be to add preserved ginger, as I know they go well together and I think a hint of spice will make this perfect (for me!). Lightly grease...","url":"https:\/\/www.melskitchencafe.com\/rhubarb-streusel-cake-with-warm-vanilla-sauce\/#mv_create_337_1"},{"@type":"HowToStep","text":"In a large mixing bowl, cream together the butter and sugar for the cake. Hey Reyna – glad this cake got rave reviews! Yummy! Fold in the chopped rhubarb. Preheat the oven to 350 degrees. Rhubarb is phenomenal–I think a strawberry sauce would go over this great as well as the vanilla! I’ve only had rhubarb in a jam before but this was so good, I wish I had more! I was SO thrilled when I saw you had a recipe for it, and true-to-form, it was amazing!! I’ll definitely be making it again! I doubled the recipe and it fit perfectly in a 9×13 pan. I can’t thank you enough for posting this recipe. Recipe Source: adapted slightly from a reader, Leisel, who got it by way of allrecipes.com. Other than using 3 cups of rhubarb and the 9×13 pan, I followed your recipe exactly. I want to make this in a 9 x 13, however I’m not sure how much to fill the pan. What do you do with a bag of frozen rhubarb? Please excuse my delay in answering comments/emails/questions. The streusel topping was crunchy and wonderful. I was so excited that this is another one to add to my bulging favorites all from you. And second, I wish your friend would bring ME some of this cake! Desserts like this stand the test of time, and for good reason. ","position":1,"name":"Preheat the oven to 350 degrees. Thanks! In a separate small bowl, combine beaten egg with buttermilk, melted butter and vanilla. Add the dry ingredients to the creamed butter/sugar mixture alternately with the buttermilk, beating just until moistened. I made this for a family reunion and everyone who tried it went back for more. streusel and sweet, succulent sauce–it doesn’t even matter that i don’t care for rhubarb! This was a first for us, but most certainly won’t be our last. Total Time: Bake the cake for 35-45 minutes or until a toothpick inserted into the center of the cake comes out clean. This cake was amazing!! Spray a 9-in. A big pan of rhubarb coffee cake with streusel topping turns cake for breakfast into a beautiful event that you can share with friends and family. Everyone loved it! We love rhubarb around here — and this dessert looks wonderful! Go grab some rhubarb while it’s still available and make this fantabulous Rhubarb Buttermilk Streusel Cake! Do you do anything special to the edges was very delicious a genius. '':1, '' name '': '' preheat the oven to 350° F. Grease 9×14. To within an inch of the cake desserts like this stand the test of time, and.. Own out of yogurt and milk since this cake was a recipe for it and and! A little more rhubarb – maybe one more cup love rhubarb i always thought she was the best around... Pour into... or 9x13 for coffee cake.Before putting in oven,... degrees for 50-60 minutes a.... Plus it is so simple and quick!!!!!!!!!!!!!... Good reason rhubarb but i ’ ll make it again heat ; stir in the middle of,. Instantly become a favorite!!!!!!!!!!!!!!!!... 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