Sweet & Savory Kitchens

Aunt Suzy says . . .

Buddy was interested in what Randy and I were exclaiming about!  It was a new rhubarb recipe – a spin on the classic sour cream streusel coffee cake. We can’t get enough rhubarb here at S&SK, so when this recipe showed up last week on Pinterest, I ran right over to my friend Dianne’s.  I am lucky to have my pick of their beautiful ruby red rhubarb during the season.  Here’s how much we liked it . . . as we were eating the last of it, Randy asked if I would make it again this year.  This from a man who did not grow up with rhubarb and isn’t as wild about it as Margaux and I are!

Adapted from Relishing It

Preheat the oven to 350° and grease an 8-inch square baking pan

The cake batter

1/2 cup (1 stick) unsalted butter

3/4 cup granulated sugar

2 eggs at room temperature

1/2 teaspoon vanilla

1 cup yogurt or sour cream

2 cups all-purpose flour

1 1 /2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

The rhubarb and the streusel

2 cups chopped rhubarb

1 teaspoon grated orange rind

1 /4 cup plus 2 tablespoons brown sugar

1 tablespoon all-purpose flour

1 teaspoon cinnamon

1/2 cup chopped walnuts

1 1/2 tablespoons butter, softened

pinch of kosher salt

Prepare the rhubarb by combining it with the orange rind and 2 tablespoons of brown sugar in a small bowl; set aside.

Prepare the streusel by combining the remaining brown sugar, 1 tablespoon of flour, the cinnamon, 1 1/2 tablespoons of butter, and a pinch of kosher salt in a small bowl.  Cut with a fork until crumbly.  Stir in the walnuts; set aside.

Prepare the cake batter.  First place 2 cups of all-purpose flour, baking soda, baking powder, and salt into a bowl.  Whisk together to thoroughly blend; set aside.

Next, cream 1 stick of butter and the granulated sugar until creamy on high speed with a mixer.  Add the eggs, one at a time, beating on high speed and scraping down the sides of the bowl after each addition.  Cream for 2-3 minutes, until light and fluffy.  Add half of the dry ingredients and mix on low until just combined.  Add the yogurt and mix till blended, then the remaining dry ingredients.  Beat on low until just incorporated, being careful not to over mix.

Place half of the batter in the prepared pan.  Sprinkle half of the streusel evenly over the batter in the pan and then dollop the remaining cake batter on top of the streusel.  Smooth out with a spatula.  Place the remaining streusel on top of the batter.

Top all with the rhubarb mixture, being careful to drain of any liquefied sugar.  Press the rhubarb down into the batter a little.

Place in the oven and bake for about 50-60 minutes.  Check the center for doneness with a toothpick at 50 minutes and continue baking according to doneness.  Let the cake cool slightly before serving either warm or at room temperature.

You can enjoy immediately, and it will last for a few days if  stored covered at room temperature.