On to the plate

Experimenting with flavours, colours and style of food served at our place

Rhubarb Streusel Cake–my first “designed” recipe

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Well I’m pretty chuffed with myself. This cake is not from a recipe I found, but from ideas I read from a variety of different recipes.

I got to use two ingredients I’ve never used before, Muscovado Cane Sugar and Semolina Flour.

Yes, I had both of those in the pantry. How decadent.

I’ve been looking at my Rhubarb plant for a few weeks now and been really keen to pick some stalks. But I didn’t want to get stuck in too soon. I wanted nice strong flavourful stalks.


I was all set to make a Lemon Pound Cake, or an Orange Cake today. But here I am making a Rhubarb Streusel Cake instead. And it turned out nicely.

I don’t know if you know what it’s like to make something like a cake without a recipe. You hold your breath hoping that it will cook ok. Then when you cut it you hope the texture is how you imagined. Then when you taste it, you hope all the flavours you added marry nicely and none overpower the other.

I’d give myself a 8.5/10. Perhaps I’m a little generous with myself because it’s my first effort. I think you automatically get a couple of points for stepping out of your comfort zone and taking a few risks.


I guess my biggest worry was the Rhubarb cooking properly. I’ve made many a Rhubarb crumble and had crunchy, squeaky Rhubarb chunks, even after more cooking time than the recipe called for.


You need to slice the Rhubarb really thinly. I wish I had the skills of a chef. I manage to cut my nail, not through. Not so that I had to warn people they may come across a foreign object in the cake. I think I could watch a person with good knife skills all day. I have a video of Jamie Oliver chopping and passing on his tips (not finger tips!). But I don’t have the patience, or the right rhythm to move the vegetables at the right speed to get even slices.


But it was all worth it, even though I was hanging out the washing between stages of the cake and managing to snag my nail of every garment I pegged. And with my slight OCD tendencies, each item had matching coloured pegs. I don’t quite make each row the same colour, so careful with the judgement Winking smile


Since I’m still learning, and a long way of fluid, with my photography you’re being bombarded with a lot of photos. But I’m pretty proud of the progress I’m making, and did I mention this was the first cake I made up designed all on my own?

Plus I needed to get that pint milk bottle in as many photos as I dared. I came across that yesterday at the Lyttelton Farmers Market. Well the school has a bit of a “boot sale” and I spotted this on one of the tables. I paid $20 for it. Mr Fussy laughed at me, but he doesn’t appreciate how many food blogs use a milk bottle. It looks cute. Right? Ok it probably better suits cupcakes and this cake should really have a fancy cup and saucer instead but hey.

And so to the recipe.

Rhubarb Streusel Cake by Anita Paling


  • 1 ½ cups All Purpose Flour
  • ½ cup Semolina Flour
  • ¼ tsp Ginger
  • ¼ tsp Cinnamon
  • 1 cup white sugar
  • ½ cup Muscovado Dark Cane sugar
  • 150ml Oil
  • 2 large eggs (size 7)
  • 1 cup Plain Yoghurt
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 3 stalks of Rhubarb, about 190gm, sliced thinly


  • Heat the oven to 175deg Celsius
  • Line the base of a 9” cake tin and spray the bottom and sides of the tin with non-stick spray
  • Mix the plain and semolina flours, ginger, cinnamon white and muscovado sugar together
  • Because the muscovado sugar is more sticky due to the molasses, you may need to rub it with the dry ingredients, a bit like rubbing butter into flour for a scone mixture
  • Add the oil and mix together with a fork
  • Set aside ½ cup of the mixed ingredients which will be used for the Streusel topping
  • Add the yoghurt and eggs, baking powder and baking soda and mix into the dry ingredients, either by hand or with a mixer
  • Pour the batter into the prepared tin
  • Top with the sliced rhubarb
  • Sprinkle the Streusel mix
  • Bake for 50 minutes on fan bake or until a skewer inserted into the middle of the cake comes out clean
  • Leave the cake to cool in the tin for 10 minutes
  • Invert the cake onto a cooling rack, and using another rack flip the cake back up right side
  • Any bits of Streusel topping that has fallen off during the flipping of the cake, you can scatter back onto the cake


  • You can use ½ tsp of Cinnamon instead of ¼ tsp each of Cinnamon and Ginger
  • If you don’t have Semolina flour just replace it with All Purpose Flour, making the total of flour 2 cups
  • Muscovado Cane Sugar can be replaced with Brown Sugar
  • Yoghurt can be replaced with Sour Cream
  • Oil can be replaced with 140 gm melted butter
  • Rhubarb can be replaced with any berry, fresh or frozen would work
  • If your oven doesn’t have a fan bake function, just increase the temperature by around 5 degrees and check the cake from around 45 minutes

You can serve the cake with yoghurt, cream or even ice cream. I had mine plain and still enjoyed it.

If I could change anything it would be the outside of the cake which was a little thicker than I would have preferred. I’m not quite sure what needs to be altered to reduce it. I wonder if it was the stickiness of the Muscovado cane sugar. I might try the recipe again with brown sugar and see if that improves things.



One thought on “Rhubarb Streusel Cake–my first “designed” recipe

  1. Pingback: Traditional Semolina Cake | lasesana

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