Rhubarb Pistachio-Streusel Bundt Cake combines the tart and tangy rhubarb with the sweet and nutty pistachio streusel. The cake is moist and not too sweet with pockets of rhubarb tartness. So Yummy. If you love rhubarb as much as I do, try my Strawberry Rhubarb Pie, or my Rhubarb Crisp.
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SIS (Simple is Smart) Tip: Reverse Creaming Method
What is the reverse creaming method for making a cake? The dry ingredients are mixed together and then the butter is mixed in until a sandy-looking mixture is achieved. This method coats the fat with flour before the liquid is added. The result is a velvety crumb, tender texture, and less doming of the cake.
What do I need for ingredients for the Rhubarb Cake?
For the Pistachio Streusel:
- Pistachio: Chopped roasted pistachios.
- Butter – softened unsalted
- The flour I used was all-purpose
- Sugar
- Cinnamon
- Salt
- Softened cream cheese
- Sifted powdered sugar
- Half and Half
- Vanilla.
Ingredients for the Rhubarb Cake:
- All-purpose flour – you don’t need to use cake flour for this recipe.
- Butter unsalted softened
- Sugar – white granulated
- Eggs
- Baking powder
- Lemon Zest
- SeaSalt
- Vanilla
- Rhubarb juice – drained from the rhubarb.
How to Make the Rhubarb Cake – Step by Step.
Prep. the rhubarb by dicing it into 1/2 inch pieces and adding the sugar to the rhubarb. Toss to coat the rhubarb, and then place the rhubarb in a colander and let the juice drain into a clean container. The liquid will be used in the cake.
Make the Streussel:
Use a pastry blender to work the butter into the sugar and flour. Add the cinnamon, salt, and chopped pistachios. Mix and set aside.
Make the cake using the reverse creaming method. This method mixes the butter with the dry ingredients to achieve a sandy texture. The flour coats the butter resulting in a velvety soft crumb. I use a food processor with the plastic mixing blade attached to mix the butter into the dry ingredients.
Add the dry sandy mixture to the bowl of a stand mixer with the blender blade attached. Add the vanilla and rhubarb juice. Mix in. Add the eggs one at a time and mix well. The batter will be thick.
Bake and Glaze the Rhubarb Cake:
Preheat the oven while you make the cake. Pour half of the batter into a greased and floured 12 cup Bundt Pan. add the pistachio streusel. Top with the rest of the batter. Bake for 1 hour or until a toothpick or cake tester inserted into the middle comes out clean. Let the cake cool for 10 minutes before removing it from the pan.
Make the Glaze:
While the Rhubarb cake is cooling mix the cream cheese, powdered sugar, vanilla, and half and half. I use a hand mixer as the stand mixer bowl is dirty from the cake. Mix until smooth and creamy. Add extra half and half if needed to make the glaze think enough to drizzle over the cake.
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Rhubarb Pistachio-Streusel Bundt Cake
Equipment
- Food Processor
- 12 cup bundt pan
- This page contains Amazon affiliate links. If you click a link, I may earn a small commission from qualifying purchases at no extra cost to you
Ingredients
Rhubarb
- 4 cups rhubarb (500g) diced into ½ inch pieces.
- ¾ cup granulated sugar(150g)
Streusel Layer
- 1 cup flour (120g)
- ⅔ cup granulated sugar(135g)
- 8 tbsp softened unsalted butter (1 stick) (113g)
- ½ cup coarsely chopped pistachios (60g)
- ¼ tsp salt
Cake
- 3 cups flour (360g)
- 1 tbsp baking powder
- 1 tsp salt
- ½ tsp cinnamon
- 1 cup sugar
- 8 tbsp unsalted butter (1 stick) 113g
- 2 tsp vanilla
- 3 large eggs
- ½ cup juice drained from the rhubarb. There may be more. use up to 3/4 cup total if there is that much juice.
- 1 tbsp lemon zest.
Cream Cheese Glaze
- 6 oz. cream cheese
- 3/4 cup powdered sugar
- 1 tsp vanilla
- 2-3 tbsp Half and Half or milk
Instructions
Rhubarb
- Add the sugar to the diced rhubarb, toss and place in a strainer over a clean bowl.
- Let the juice drain from the rhubarb and occasionally stir the rhubarb.
Streusel
- Mix all the dry ingredients except the pistachios
- Work the butter into the dry ingredients with your fingers or a pastry blender.
- Stir in the pistachios.
Cake
- Mix the flour, sugar, baking powder, salt, lemon zest, and cinnamon together.
- Add the butter to the flour mixture. Work the butter into the dry ingredients with a food processer fitted with the plastic mixing blade until a sandy texture. This is called reverse creaming.
- Add the sandy mixture to the bowl of your stand mixer. Add the vanilla and drained rhubarb juice. Mix to combine. The mixture will be very thick.
- With the mixer on low add the 3 eggs. Mix the eggs in on medium and scrape the sides and bottom of the bowl.
- Stir in the rhubarb pieces by hand.
- Preheat the oven to 350°F (178°C)
- Grease and flour a 12-cup bundt pan.
- Add half of the cake batter to the bottom of the pan.
- Add all of the Streusel mix.
- Add the rest of the cake batter on top of the streusel mix.
- Bake 350°F (178°C) for 60 minutes. Cover with a piece of aluminum foil the last 20 minutes if the cake top is over-browning. Test with a cake tester or toothpick to ensure the cake is done. The tester or toothpick should come out clean.
- Cool in the pan for 10 minutes and then invert on a metal cooling rack.
Cream Cheese Glaze
- Mix all of the ingredients and beat with a mixer. Add more sugar or milk to achieve a consistency that is good for glazing.
- Put the glaze in a pastry bag. Cut the tip off of the bag and glaze the cooled cake
Video
Nutrition
Frequently asked questions about streusel.
What’s the difference between coffee cake and streusel?
Coffee cake and streusel are two delicious treats that often go hand in hand, but what exactly sets them apart? The main difference lies in the topping. Coffee cake typically has a streusel topping, a crumbly mixture of flour, sugar, and butter. This topping adds a sweet and crunchy element to the cake, perfect for pairing with a hot cup of coffee. On the other hand, streusel refers to the topping rather than the entire cake. It can be used on various baked goods, such as muffins or pies, and consists of the same flour, sugar, and butter. So, while coffee cake and streusel contain this delectable topping, coffee cake is a specific type of cake often enjoyed for breakfast or brunch.
Is coffee cake American?
Coffee cake is a beloved treat that many people enjoy with their morning cup of joe. But is it truly an American creation? While the exact origin of coffee cake is unknown, it has become a staple in American culture. The term “coffee cake” itself is believed to have originated in the United States in the 19th century. However, variations of coffee cake can be found in various countries worldwide. For example, Germany has a traditional coffee cake called “kuchen.” So while coffee cake may not be exclusively American, it has certainly found a home in American kitchens and hearts.
What is a coffee cake topping made of?
A coffee cake topping is a delicious and irresistible addition to any coffee cake. It adds a layer of sweetness and texture that perfectly complements the moist and flavorful cake underneath. So, what is a coffee cake topping made of? It can vary depending on personal preference and the recipe used. Some popular options include streusel, a crumbly mixture of flour, butter, and sugar sprinkled over the cake before baking. Others may opt for a glaze made of powdered sugar and milk, which adds a glossy finish to the cake. Some creative bakers even experiment with adding chopped nuts, chocolate chips, or fresh fruit to their coffee cake toppings for an extra burst of flavor. Ultimately, the choice of coffee cake topping is up to you, so feel free to get creative and make it your own!
What makes coffee cake different from cake?
Coffee cake is a delightful treat that is often enjoyed alongside a cup of coffee, hence the name. What sets coffee cake apart from regular cake is its unique texture and flavor profile. Unlike traditional cake, coffee cake tends to be denser and more crumbly, making it perfect for pairing with a hot beverage. Additionally, coffee cake is often infused with flavors like cinnamon or nutmeg, giving it a warm and comforting taste that complements the rich flavors of coffee. So, next time you’re craving something sweet to go with your morning coffee, reach for a slice of coffee cake and experience the delicious difference.
Why is it called a streusel?
Have you ever wondered why that delicious crumbly topping on your favorite baked goods is called a streusel? Well, let’s uncover the origin of this mouthwatering term. The word “streusel” comes from the German language, specifically from the verb “streuen,” which means to sprinkle or scatter. And that’s exactly what a streusel does – it’s a crumbly mixture sprinkled or scattered on top of pastries, muffins, and cakes to add a delightful texture and flavor. So, the next time you enjoy a slice of streusel-topped apple pie or a warm streusel muffin, remember its German roots and savor every deliciously scattered crumb.
Why is my streusel not crumbly?
Have you ever baked a delicious streusel-topped dessert only to find that your streusel turned out more like a solid mass than a crumbly topping? It can be frustrating, especially when expecting those delightful crumbs to add textural contrast to your dish. Well, fear not because I’m here to shed some light on this baking conundrum. One possible reason your streusel is not crumbly enough is the proportion of butter to dry ingredients. Streusel is typically made by combining flour, sugar, and cold butter. If the ratio of butter to dry ingredients is too high, the streusel will become more like a paste. So, next time you make the streusel, try reducing the amount of butter slightly and see if that improves the crumbliness. Another factor to consider is the temperature of the butter. If the butter is too warm when you mix it with the dry ingredients, it can cause the streusel to clump together rather than forming those desired crumbs. So, make sure your butter is cold and firm before incorporating it into the streusel mixture. With these tips in mind, you’ll soon master the art of crumbly streusel toppings for all your baked treats!
Is streusel the same as crumble?
Streusel and crumble may seem similar, but they are not the same thing. Both streusel and crumble are toppings used in baking, typically on fruit-based desserts. However, the main difference lies in their texture and ingredients. Streusel combines flour, sugar, and butter, creating a crumbly and sandy texture. It is often flavored with spices like cinnamon or nutmeg. On the other hand, crumble is made by combining flour, sugar, and butter, but it includes rolled oats or nuts to give it a coarser and crunchier texture. So while they may share some similarities, streusel and crumble are distinct in their delicious ways.
What is streusel topping made of?
Streusel topping is the perfect way to add a delicious, crumbly texture to your favorite baked goods. But what exactly is it made of? Well, the beauty of streusel topping lies in its simplicity. It typically consists of three main ingredients: flour, sugar, and butter. The flour provides the base for the crumbly texture, while the sugar adds sweetness. The butter combines everything, creating those irresistible clumps that make the streusel topping so delectable. Some variations may include spices like cinnamon or nuts for added flavor and crunch. Whether sprinkling it on top of a coffee cake or using it as a crust for a fruit pie, streusel topping will surely take your baked treats to the next level.
What’s the difference between a strudel and a streusel?
If you’re a fan of pastries, you may have come across the terms “strudel” and “streusel” at some point. While they may sound similar, these two words actually refer to very different things. Let’s start with the strudel. Originating from Austria, a strudel is a type of pastry made with thin layers of dough that are stretched and rolled out until they become translucent. The dough is then filled with various sweet or savory fillings, such as apples, cherries, or cheese. On the other hand, a streusel is a crumbly topping that is often sprinkled over baked goods like cakes or muffins. It is made by combining flour, sugar, and butter until it forms small clumps. So, the next time you’re faced with the choice between a strudel and a streusel, remember that one is a delicious pastry filled with goodness, while the other is a delightful crumbly topping.
The flavors are terrific … lemon, rhubarb and vanilla. I was surprised by the dense/heavy nature of the cake. I would make it again if I could figure out how to make it lighter. All in all, glad that I made it.. Note: I was confused on the mention of adding cinnamon to the cake when I didn’t see it in the cake ingredient list.
Thank you for your comments and review. Yes, the cake is a denser cake, more like a coffee cake. The cinnamon was mistakenly listed in the streusel ingredients. It is now listed in the cake ingredients.