Did you know that rhubarb and raspberry are an amazing combo? I thought they’d be too tart together but when you mix them in a cake and throw on some streusel they are juuuuuuuust right.
I didn’t add nuts to the topping but, believe me, they’re a great addition as well. I developed this recipe to be a big batch because I needed a LOT of cake to gift to several families. This makes 4 – 8 inch pans, or 2 – 9 X 13 pans. You could probably stretch it out to 5 – 8 inch pans if you wanted it more like a square than a cake. I prefer the thickness of a cake myself. If you do try 5 then be sure to adjust the cooking time accordingly.
Big Batch Rhubarb Raspberry Streusel Cake
1 cup butter, softened
3 3/4 cups sugar
4 tsp vanilla
8 cups flour
4 tsp baking powder
2 tsp baking soda
1 tsp salt
4 cups buttermilk
8 cups rhubarb, finely chopped
2 cups raspberries
1 cup butter, melted
2 cups flour
2 cups brown sugar
Preheat oven to 350.
In a large bowl, beat together the butter, sugar, and vanilla until creamy, scraping bowl as needed. Beat in eggs. In another bowl, stir together flour, baking powder and soda, and salt. In another bowl, measure out the buttermilk. Lastly, in a separate bowl, measure out the rhubarb and raspberries.
Combine the dry ingredients into the wet ingredients alternating with the buttermilk until just combined. It’s okay if a few streaks of flour remain.
Stir in the rhubarb. Batter will be very thick.
Spread the batter evenly among the 4 – 8 inch pans. Top each cake with 1/4 of the raspberries. (Note – you can also stir the raspberries into the cake batter with the rhubarb but they will get smushed. The cake will still taste delicious but will be streaked with color.)
Prepare streusel – in a mixing bowl, stir together the melted butter, flour, and brown sugar. (If you’d like to add any nuts, do so now) Sprinkle the streusel evenly over the 4 cakes.
Bake at 350 for 40 – 50 minutes. Depending on how your oven cooks, it may take a bit longer. The cakes are done when they are golden brown on top and toothpick inserted near center comes out clean.
FYI – place a cookie sheet or oven liner at the bottom of the oven to catch any spills, these do bubble up and over a bit.
Remove from oven and let cool completely on wire racks.
You can serve the cake warm or room temp. They are delicious either way. This is a very dense cake and is very moist so no frosting is required. Although, it does go fabulously with a scoop of ice cream or dollop of whipped cream!
The perfect tea time snack. It is a very large batch of cake so it’s great for larger gatherings or potlucks. It also freezes very well so you can have cake whenever you like in the future too! Just cover the cooled cakes very well with plastic wrap and then a layer of tinfoil before placing in the freezer.
Tangy and sweet, just the way I like it!