Name: Rhubarb Buttermilk Streusel Cake with Strawberry sauce recipe by Antara Navin at BetterButter
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 8
Ingredients: 2 tbsp refined coconut butter; 1 cup dark brown sugar; 1 large egg; 2 cups All purpose flour; 1 tsp Baking powder; 1/2 tsp baking soda; 1/2 tsp Salt; 1 cup buttermilk; 2 cups chopped rhubarb + 1 tbsp for topping; 1 tsp ground cinnamon; 1/2 tsp ground pumpkin pie spice; Streuesel Topping :; 1/4 cups all purpose flour; 1/4 cups sugar; 2 tbsp coconut butter melted; For Strawberry Sauce :; 3 cups strawberries finely chopped; 1/2 cups sugar; 1 tsp Lemon juice; 1 tsp vanilla extract; 1/2 tsp edible food color

ABOUT Rhubarb Buttermilk Streusel Cake with Strawberry sauce RECIPE

The Rhubarb Cake is originally a German Desserts cuisine. Rhubarb has a distinct and intimidating tart flavour and though technically it is a vegetable,its category was changed to that of fruit by the court of America in 1947. The main reason could be when its sharp flavour is tempered with the addition of butter and sugar, it makes excellent desserts such as the rhubarb cake. This recipe is rhubarb buttermilk streusel cake. Technically it is a flat cake and it is topped with the crumble. The cake is served with a home made strawberry sauce. The sharp tart flavour when infused with cinnamon, pumpkin pie spice and coconut butter, then drizzled with strawberry sauce , makes an excellent dessert.

Ingredients Serving: 8

2 tbsp refined coconut butter
1 cup dark brown sugar
1 large egg
2 cups All purpose flour
1 tsp Baking powder
1/2 tsp baking soda
1/2 tsp Salt
1 cup buttermilk
2 cups chopped rhubarb + 1 tbsp for topping
1 tsp ground cinnamon
1/2 tsp ground pumpkin pie spice
Streuesel Topping :
1/4 cups all purpose flour
1/4 cups sugar
2 tbsp coconut butter melted
For Strawberry Sauce :
3 cups strawberries finely chopped
1/2 cups sugar
1 tsp Lemon juice
1 tsp vanilla extract
1/2 tsp edible food color

Instructions

Preheat oven to 180 C. Prepare a 8 inch square or circular baking pan. Grease it with cooking oil spray.
Combine sugar and butter and beat it at low medium pulse, using an electric mixer till it becomes light and fluffy. Add in the egg, cinnamon and pumpkin pie spice and beat at low pulse until you get a smooth and creamy mixture.
Combine and sieve flour, baking soda, baking powder into a large mixing bowl. Add in the creamed sugar butter mixture intermittently with the buttermilk. Stir and mix using a spatula or in an electric mixer fitted with paddle attachment, till the flour is well incorporated and the batter is smooth. Fold in the rhubarb into the batter and pour it into the prepared baking dish.
Combine all the ingredients for the streusel topping and sprinkle it over the batter. Sprinkle chopped rhubarbs for topping. Bake the cake in the preheated oven for 40-45 minutes or till the cake is cooked. Insert a toothpick in the centre of the cake and if it comes out clean, then the cake is done. Allow the cake to cool in the pan on a wire rack for atleast an hour.
Meanwhile, prepare the strawberry sauce. Combine the strawberries, sugar. lemon juice along with 2 tbsp of water in a saucepan. Cook on medium heat till the berries are soft and mushy. This will take approximately between 10-15 minutes.
Remove the saucepan from heat. Add the food color and the vanilla extract. Stir and mix. Strain through a fine-mesh sieve into a bowl, pressing against the solids. The strained liquid in the bowl is the strawberry sauce.
Once the cake has cooled completely, cut it into slices and serve it with the strawberry sauce. Enjoy the soft and moist rhubarb buttermilk streusel cake with tea or in dessert.

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