Rhubarb Streusal Cake Recipe

Name: Rhubarb Streusal Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup shredded coconut; 2 cups plain flour; ⅓ cup sugar; 100 g butter (room temp); 750 g rhubarb (cut into 1cm pieces); 2 tablespoons caster sugar; 2 teaspoons ground ginger; 200 g extra butter (room temp); ¾ cup extra caster sugar; 3 eggs; 2 teaspoons baking powder

Servings: persons

½ cup shredded coconut
2 cups plain flour
⅓ cup sugar
100 g butter (room temp)
750 g rhubarb (cut into 1cm pieces)
2 tablespoons caster sugar
2 teaspoons ground ginger
200 g extra butter (room temp)
¾ cup extra caster sugar
3 eggs
2 teaspoons baking powder

1
preheat oven to 190 c.
2
grease and line 24cm springform pan with baking paper.
3
combine coconut, half the flour and 1/3 C sugar in med size bowl.
4
using fingertips rub in 100g butter to make coarse crumbs.
5
combine rhubarb, 3T sugar and ginger in a bowl.
6
using electric beater mix 200g butter and 3/4 C sugar in a bowl till light and creamy.
7
add eggs one by one beating well between each addition until combined.
8
fold in remaining flour and the baking powder till just combined.
9
spoon batter into prepared pan and smooth the surface.
10
next add the rhubarb mixture evenly over batter.
11
sprinkle with the coconut mixture.
12
bake 1 hr, cool in pan 15 mins and cut into wedges to serve.

1106

kcal

Calories

Fat

110

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: ½ cup shredded coconut, 2 cups plain flour, ⅓ cup sugar, 100 g butter (room temp), and more.

Yes, Rhubarb Streusal Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rhubarb Streusal Cake

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