The Rhubarb season is here and what better way to celebrate it than to make something rhubarby?! I decided for a rhubarb cake with streusels. Actually it’s pretty much the same recipe I’ve used to make the poppyseed cake some months ago. However this time around I’ve saved myself some time and pots and just used the streusel dough for bottom and top. So here goes:
For the dough (bottom and streusels):
375 grams – flour
225 grams – sugar
225 grams – butter (straight out of the fridge)
Preheat oven to 180° Celsius (or 360° fahrenheit). Mix together the flour and sugar. Cut up the butter in small pieces and add one at the time. Hand knead everything together until you have a crumbly looking dough.
Wash the rhubarb, cut off some of the bottom and top (peel it*) and cut it up into bite sized pieces.
Take a square cake pan (about 10×10) and firmly press a little bit more than have the dough into it for the bottom layer. Put the rhubarb on top and add the streusels. Bake for 30-35 minutes or until lightly brown. Enjoy!
Of course there are a ton of other recipes out there. My mum used to make rhubarb compote and served it with cream. Kind of like a soup. Delicious!
Also The Guardian has published The 10 best rhubarb recipes. Some of them sound kind of exotic. But maybe they are worth a try?!
Whatever your preference, you should take full advantage of rhubarb season, because rhubarb provides a lot of minerals and vitamins, such as several B-complex vitamins and vitamin K. And prepared in the right way it’s simply delicious.
* In case you are wondering: I don’t exactly peel my rhubarb. But I cut some of the top and bottom off and when I do that some “strings” usually come off which can easily be peeled away the whole length of the stem. This is what I take off. I don’t peel it otherwise. However, rhubarb contains oxalic acid which is mainly contained in the skin. So if you are sensitive to this you should peel it more thoroughly.