Angie’s delicious rhubarb streusel cake

by Stevie on May 9, 2011

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I fell in love with Angie’s recipe for rhubarb streusel cake as soon as I read it. Angie’s Recipes is an incredible blog. So often her dishes look amazing. This is the first one that I have attempted but I intend to try more soon.

my attempt at Angie's delicious rhubarb streusel cake

my attempt at Angie's delicious rhubarb streusel cake

In hers, the ingredients were all by weight. I always find that intimidating in baking, so I measured things in grams, like she does, then converted them into volumes, as is more typical at my house. The master recipe calls for cinnamon in the streusel topping but since Hegui despises that, I left it out. I used fresh nutmeg, which I ground myself on the spot, so I didn’t actually measure it. Sorry!

The tart crust was very delicate. I was tempted to add more water but resisted. It cooked perfectly well but I struggled a bit at working with it and only really managed by using parchment paper to roll it out and used the paper in the dish rather than buttering it. There was no way mine would come off the paper uncooked.

We served this after another visit to our new favorite local restaurant, Pera, with our friends Chris and John.

remove the green leafy part from the rhubarb before use

remove the green leafy part from the rhubarb before use

Angie’s delicious rhubarb streusel cake

For crust:

1 cup flour
¼ cup sugar
1 pinch salt
1 egg yolk
5 tbsp cold butter, diced
1 tbsp cold water

For filling:

1 lb (about 4 cups chopped) fresh rhubarb, cut into about ¼ inch pieces
½ cup ground ladyfingers
½ cup brown sugar

For streusel topping:

2/3 cup flour
1 cup almond slivers, ground
½ cup sugar
Fresh nutmeg to taste
10 tbsp cold butter, diced

To prepare crust:

Pre heat oven to 400F.

Mix all crust ingredients together in food processor on dough setting until small crumbs form. Shape into a ball (I couldn’t quite do this with mine so I pressed it into a bowl), cover with plastic wrap and refrigerate for thirty minutes.

Remove from fridge and roll out between sheets of wax paper. Remove one side of paper and carefully place in 9 inch baking dish, remaining paper side down.

To prepare filling:

Pour ladyfinger crumbles in base of crust. Next fill with fresh rhubarb. Sprinkle with brown sugar.

To prepare streusel topping:

Mix all topping ingredients together in food processor on dough setting until fine crumbs form. Refrigerate until ready to use.

Sprinkle topping over filled tart.

Bake 35 to 45 minutes until golden brown. Remove from oven, let cool. Carefully remove from dish and serve with vanilla ice cream for dessert or with coffee for breakfast. Yummy!!!

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{ 7 comments… read them below or add one }

Nina May 9, 2011 at 9:42 am

Wow, Stevie! Gorgeous Streusel Cake. She does have a beauitful blog, but you ceratinly do this cake much justice. Love the shot of the rhubarb. Cheers and Happy Monday!
Nina recently posted..Happy Birthday- James BeardMy Profile

david waters May 9, 2011 at 11:52 am

this looks like a slice of heaven…I am so going to make this, I have just the perfect plate to serve it on 😉
david waters recently posted..Whats cooking- Apple sour cream pound cake with sweet butter sauceMy Profile

Faith May 9, 2011 at 12:58 pm

I agree with you, Angie has some fantastic recipes! This one looks wonderful and absolutely perfect for spring. I love the use of nutmeg with the rhubarb, I bet they’re delicious together!
Faith recently posted..To All the Mothers…My Profile

Shelley May 9, 2011 at 6:42 pm

It’s gorgeous! Look at you breaking out the rhubarb! I must book mark this… it doesn’t get much better than a streusel AND rhubarb!
Shelley recently posted..Death by Chocolate MacaronsMy Profile

Angie's Recipes May 9, 2011 at 9:30 pm

Stevie, I am glad that you tried it. :-)) I hope your friends enjoyed it too.
And thanks for the shout-out!
Angie’s Recipes recently posted..Chicken Rice with Black Fungus- Parmesan and Cherry Radish LeavesMy Profile

LeQuan May 10, 2011 at 7:32 pm

This recipe sounds wonderful, Stevie. I love that ladyfingers were used in the base of the crust. The first time I tasted rhubarb it was in a jam and I didn’t like it. Then I had it in a pie and had a whole new appreciation for it. Love that shot of the rhubarb. Thanks for sharing this recipe.
LeQuan recently posted..Happy Mother’s Day Mommies!My Profile

Tom @ Tall Clover Farm June 6, 2011 at 7:16 am

Rhubarb, it’s what’s for dessert these days. I will toast you with a sweet Riesling, when enjoying this lovely dessert (hopefully tonight).
Tom @ Tall Clover Farm recently posted..For the Record- Dan Is the ManMy Profile

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