Ingredients and Weight:
- Rhubarb, fresh: 1 pound, cut into 1-inch pieces
- Sugar: 1 cup
- Cornstarch: 1/4 cup
- Cinnamon: 1 teaspoon
- Ginger: 1 teaspoon
- All-purpose flour: 2 cups
- Baking powder: 2 teaspoons
- Salt: 1/2 teaspoon
- Unsalted butter (cold): 1 cup, cut into cubes
- Brown sugar: 1/2 cup
- Old-fashioned oats: 1/2 cup
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 375°F (190°C). Grease and flour an 8×8-inch baking pan.
- In a large bowl, combine rhubarb, 1/4 cup sugar, cornstarch, cinnamon, and ginger. Set aside.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Use your fingers to work the cold butter into the dry ingredients until it resembles coarse crumbs.
- Stir in brown sugar and oats.
- Spread half of the streusel mixture into the prepared pan.
- Top with rhubarb filling.
- Sprinkle remaining streusel mixture over the rhubarb.
- Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool for at least 30 minutes before serving.
Nutritional Information:
Per serving (1/8 of cake):
- Calories: 350
- Fat: 15 grams
- Saturated fat: 5 grams
- Cholesterol: 25 milligrams
- Sodium: 150 milligrams
- Carbohydrates: 55 grams
- Dietary fiber: 3 grams
- Sugar: 20 grams
- Protein: 5 grams
Dish Characteristics:
- Sweet and tart
- Crisp on top, soft and moist inside
- Bursting with fresh rhubarb flavor
- Perfect for breakfast, brunch, or dessert
User Comments:
- "This cake is absolutely delicious! The rhubarb streusel topping is the perfect balance of sweetness and crunch."
- "I love the combination of rhubarb and spices. It's a unique and flavorful treat."
- "This cake is so easy to make and always a hit with my family and friends."
Special Precautions and Tips:
- For a gluten-free version, use gluten-free flour.
- If you don't have fresh rhubarb, you can use frozen rhubarb. Just thaw it before using.
- To make the streusel topping ahead of time, store it in an airtight container in the refrigerator. Sprinkle over the rhubarb filling before baking.
- Serve warm with a scoop of vanilla ice cream or whipped cream.
