Rhubarb Buttermilk Cake with Ginger Streusel

rhubarb-buttermilk-cake-with-ginger-streuselI have been meaning to make Karinna @ The Cheesy Biscuit’s Bramley Apple, Rhubarb and Marzipan Cake for some time now. I finally got my hands on some gloriously red stalks of rhubarb and settled in to make her cake when I realised that I didn’t have any marzipan. A fairly important component of this delicious sounding cake as the title will attest. So I put the rhubarb in the fridge  made a note to get some the next day. Except that neither my local Sainsbury’s nor the Aladdin’s cave of a Mediterranean grocery shop had any.  I needed to get to a larger store but I am so out of the habit now that it just didn’t happen. I turned to one of my favourite sites, Food52, and had a little rummage around and found a recipe for Rhubarb Buckle and Ginger Crumb. I had everything that was needed to make it so ploughed on. I will make Karinna’s cake as soon as I can lay my hands on some marzipan and more rhubarb!

rhubarb-buttermilk-cake-with-ginger-streuselGinger and rhubarb is a marriage made in heaven – last year I made the most delicious ginger ice-cream which I served with roasted rhubarb and orange zest but that is a recipe for another day. For this cake, I’ve adapted it a little by using Demerara sugar and almonds in the topping. I found that the rhubarb settled in the bottom half of the cake making it very moist but this was a nice contrast to the very cakey top half. The streusel didn’t stay on top either but tasted really gorgeous in the cake. This is a nice full batter that rises beautifully so make sure that you use a high sided tin rather than a shallow sandwich tin other wise you will have a cake lava situation on your oven floor! I used a 9 inch springform tin.

rhubarb-buttermilk-cake-with-ginger-streusel

I picked up this pretty tablecloth in a French market in Aix-en-Provence a few years ago. It is the perfect backdrop for afternoon tea!

rhubarb-buttermilk-cake-with-ginger-streusel

A printable recipe follows the photo tutorial so scroll down to print.

rhubarb-buttermilk-cake-with-ginger-streusel

 

 

rhubarb-buttermilk-cake-with-ginger-streusel

rhubarb-buttermilk-cake-with-ginger-streusel

Rhubarb Buttermilk Cake with Ginger Streusel

  • Servings: 8 - 10 slices
  • Difficulty: easy
  • Print

Adapted from Food52 – Rhubarb Buckle with Ginger Crumb

INGREDIENTS

For the Streusel

  • 75 g Demerara sugar
  • 30 g flour
  • 70 g finely chopped crystallised ginger (not the ones in syrup)
  • 30 g sliced almonds
  • 40 g melted butter

For the cake

  • 220g flour
  • 1 tsp baking powder
  • 1 ½ tsp ground ginger
  • ½ tsp baking soda
  • ½ tsp salt
  • 85 g very soft butter
  • 200 g caster sugar
  • 2 eggs at room temperature
  • 180 ml buttermilk at room temperature (or add 1 tsp lemon juice or vinegar to milk and let it thicken – 10 minutes or so)
  • 500 rhubarb, sliced finely

INSTRUCTIONS

For the Streusel

  1. Combine the sugar, flour, ginger and almonds and rub together until the ginger is both separated and coated with the flour.
  2. Stir in the melted butter and place in the fridge.

For the cake

  1. Preheat the oven to 180 C/ 350 F. Butter the base and sides of a 9 inch cake tin with high sides – I used a springform which didn’t leak.
  2. Place the flour, ginger, baking powder, baking soda and salt in medium bowl and whisk to combine and aerate.
  3. In a mixing bowl, beat the butter and sugar until light an fluffy – this should take about 3 or 4 minutes.
  4. Add the eggs, one at a time, beating well after each addition.
  5. Add a third of the flour mixture, then half the buttermilk, beating well. Add another third of the flour, then the rest of the buttermilk, finishing with the flour. Beat well after each addition.
  6. Fold in the sliced rhubarb and scrape into the prepared tin.
  7. Crumble the streusel all over the top of the cake and bake for 4o-50 minutes using a toothpick to test that the cake is done. You may even need to go to 60 minutes depending on your oven.
  8. Leave to cool in the pan. It tastes better the next day and is wonderful with a cuppa!

© Selma Jeevanjee and Selma’s Table, 2013, 2014. Unauthorised use and/or duplication of this material, including photographs without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Selma Jeevanjee and Selma’s Table with appropriate and specific direction to the original content.

rhubarb-buttermilk-cake-with-ginger-streusel

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62 thoughts on “Rhubarb Buttermilk Cake with Ginger Streusel

  1. Mmmmm, this sounds really good! Glad you didn’t get manage to get marzipan as it meant you had to share a new recipe ;)

    I made a new rhubarb cake yesterday… Also featuring ginger, and another mystery ingredient which for now will remain a mystery (ooh, what a tease I am.)

    Btw, making your own marzipan at home is irresistibly simple (and a great if you only need a small amount for a recipe.) I will have to put it in a post some time! Meanwhile, send a slice of that cake this way, won’t you?

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  2. Your ginger ice cream sounds wonderful with orange roasted rhubarb :-)
    We have such a fantastic glut of rhubarb at the moment, I’ve been experimenting with all things rhubarb – we’ve had a host of cakes, muffins and all sorts – so I’m really looking forward to this. Your recipes always work out so well, Selma.
    I love your happy cloth too – more fuel to my longing to visit France in the not too distant future!
    Emma :-)

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  3. What a beautiful cake and such clear instructions! Have you used rhubarb stalks? I’ve yet to try baking with rhubarb, and this really looks appealing to try.
    :

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    • Thanks Apsara. Yes, it is the stalks that are used, always, for everything from compotes to chutneys…my understanding is that the leaves are poisonous so normally only the stalks are on sale – quite a different matter if you are growing them or get given some home grown ones – don’t use the leaves!! Rhubarb and ginger are a wonderful combo but you could also use pears…

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    • Oh lucky you to have your own to pick! It is a lovely cake – a friend of mine popped by and I gave him a slice and he said that it’s the nicest cake he’s had in a long time as it is moist, cakey but also not too sweet…

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    • Hi Shanna – I just loved the sound of Karinna’s cake when I read it and so wanted to make it and I fully intend to! Rhubarb and ginger are so, so good together and this cake is quite low in butter and isn’t too sweet either…the buttermilk just makes it so soft and tender….

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  4. This sounds and looks so glorious, Selma! I need to go buy rhubarb since I don’t have the heart to cut the one growing in my backyard. Did you really take these beautiful photos with an IPhone? Your styling makes all the difference.

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    • Rhubarb season is quite short and usually I do lots with it but this year I have really struggled to buy it. I just don’t seem to go into the larger supermarkets anymore and so haven’t come across it much. All the pics are taken with my iPhone – thanks Angie! Feeling more and more that I need to get a proper camera now – I am enjoying this aspect as much as the writing so it may be time to take the plunge into ISOs and the like!

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  5. Love the plate with the fork and crumbs! Looks delicious and your very descriptive photos are always so helpful. My Mum in the USA used to make rhubarb buckle and blueberry buckle, both nice. Hers were kind of more like coffee cake, less risen and less cake, I think. The tablecloth is beautiful!

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    • Thank you so much – I am always so touched and grateful to receive nominations and awards. Unfortunatley I am not accepting any awards due to time constraints a the moment but if you click on some of Friday Fiesta entries or even on the likes on my posts you will find lots of newbie bloggers that would be really appreciative of a way to gain some new followers. Thanks so much though xx

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  6. Hi Selma! Love your blog and this looks wonderful! We planted some rhubarb this year since I have a hard time sometimes finding it fresh, and not every market has it frozen. I don’t know or use caster sugar or demerara sugar, but there must be a substitute I can find. I am from Long Island, New York. Beautiful blue plate! You have a great blog!

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    • Thanks so much for all your lovely comments! Caster sugar is superfine sugar in the US. Demerara is coarse brown sugar like turbinado for instance. If you look at my recent Cook the Books – Demerara Lemon Cake – you will find a whole section on the different sugars there. Thanks again for stopping by and your comments!

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  7. Pingback: a freeform onion and goat cheese loaf from selma’s table | ten.times.tea

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