Rhubarb Cake with Streusel

Updated at: Tue, 07 May 2024 15:02:56 GMT

Step 1

Combine yeast, lukewarm milk and let sit for 5 minutes or until bubbles start to form.

Step 2

Sift together flour, sugar and salt in the bowl of a standmixer. Add in the yeast mixture, lemon zest, egg and butter, then knead for 5 to 10 minutes or until you end up with a smooth dough that does not stick to the sides of the bowl. Cover and let rise in a warm spot until the dough has doubled to 1½ its size, about 1 hour.

Step 3

Using your hands, spread out onto a half sheet baking pan prepped with parchment paper.

Step 4

Trim the ends of the rhubarb and cut it into 1 in (about 2 cm) pieces. You do not need to peel or boil the rhubarb (see my note below). Evenly cover the dough with it. You can optionally sprinkle a little sugar on top like my Oma did (but I think the streusel adds enough sweetness).

Step 5

For the streusel, combine all ingredients and using an electric mixer, beat until the dough is combined and starts crumbling apart. Spread out over the rhubarb

Step 6

Bake at 390℉ (200℃) for about 30 minutes, or until the edges are browned and the streusel start to brown (a toothpick should come out clean after baking).

Step 7

Cut into 16 squares and serve with freshly whipped cream (I add a little powdered sugar to sweeten and some vanilla extract). Keep the whipped cream cool until ready to serve.

Step 8

You don't have to peel rhubarb, especially if it's early in the season. I don't remember my Oma ever peeling it, if that helps! Later in the season, the amount of oxalic acid increases in the peel. Oxalic acid can harm your health if consumed in large quantities, although the amount found in the rhubarb stalks is very low. Either peeling the rhubarb or blanching it (and discarding the water afterward) can help to reduce the amounts of oxalic acid found in rhubarb (if you're concerned). Using milk products or other calcium-rich products in the cake recipe also helps to decrease the amount of acid left, as it binds with the calcium before reaching the stomach. But don't be scared. Rhubarb has far more health benefits than any intention of harming you!

Step 9

Wash the rhubarb thoroughly to remove any dirt or grit.

Step 10

Trim away and discard all leaves or greenery (they’re toxic).

Step 11

Pat the rhubarb dry and slice the stalks into small pieces (about an inch or two long).

Step 12

Blanching preserves the bright color. Bring a pot of water to boil.

Step 13

Drop the rhubarb pieces in for one minute.

Step 14

Drain and immediately run under cold water to halt cooking.

Step 15

Dry the rhubarb before freezing.

Step 16

Portion out rhubarb for specific recipes or scatter pieces on a baking sheet.

Step 17

Freeze until solid, then transfer to labeled freezer bags or containers.

Step 18

You can use frozen rhubarb just like fresh.

Step 19

No need to defrost; cook it right from frozen.

Step 20

If frosted with ice, cook down with sugar and cornstarch to soak up extra moisture.

Step 21

Remember, rhubarb freezes well for up to one year! Enjoy your frozen rhubarb in pies, compotes, and more. 🌸🥧

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