Rhubarb cake with walnut streusel is a delicious preparation that combines the sour flavor of rhubarb with the crunchy and sweet texture of the streusel. Rhubarb, native to cold regions like parts of Europe and Asia, has been used in traditional cuisine for centuries, especially in desserts and pies. In Latin America, although rhubarb is less common, in countries like Mexico or Colombia it is mainly known as "rhubarb" and its use has become popular in modern recipes and gourmet pastries.
This cake also has similar names in different Spanish-speaking regions, although it is common for most to simply use "rhubarb pie". The addition of streusel, a mixture of sugar, butter, and walnuts, adds a perfect contrast to the sour flavor of the rhubarb, making this recipe an exquisite option for those who enjoy desserts with balanced combinations of texture and flavor.
How to Make Rhubarb Cake with Walnut Streusel
Ingredients: Sugar, cornstarch, fresh rhubarb, milk, vinegar, wheat flour, butter, baking powder, baking soda, walnuts, and egg.
To begin the preparation, combine 3/4 cup of sugar and cornstarch in a medium saucepan.
Add the fresh rhubarb to the mixture.
Cook and stir over medium heat until the mixture boils and thickens.
Let it cool and set aside this rhubarb mixture.
In a bowl, mix the milk and vinegar and set aside.
On the other hand, combine the flour and the remaining 3/4 cup of sugar.
Incorporate the butter until the mixture has a crumbly texture and reserve 1/2 cup of this mixture for the streusel.
To the rest of the mixture, add baking powder, baking soda, and chopped walnuts.
Combine the egg with the milk and vinegar mixture, and add this mixture to the dry ingredients; mix until the batter is just moistened.
Spread 2/3 of the batter on the bottom and sides of a previously greased 9-inch springform pan.
Place the rhubarb mixture over the prepared batter in the pan.
Add the rest of the batter on top of the rhubarb in spoonfuls and sprinkle with the reserved streusel mixture.
Bake in a preheated oven at 350 °F (approximately 175 °C) for 50 minutes or until the surface is golden and firm.
Let it cool slightly before unmolding and serving. This cake is ideal to accompany with a cup of tea or coffee, and to enjoy its unique combination of flavors and textures.
