黑料福利社

Every spring as my rhubarb bush outpaces anything else growing in the garden, the compulsion to make anything and everything with rhubarb starts taking over my mind.

In years past I鈥檝e shared a gorgeous pink rhubarb syrup perfect for sparkling sodas or in a springy gin and tonic. I鈥檝e also made jam, muffins and crumbles all with the over-producing rhubarb plant from my garden.

Before playing around with this recipe, I was attempting to make a rhubarb crisp with just rhubarb. I couldn鈥檛 get it quite right, and the amount of sugar I needed to make the recipe appetizing for my family was making my teeth hurt just by looking at it. I abandoned that project (maybe temporarily) to work on this cake, and I can say wholeheartedly it does not disappoint.

I find I really enjoy the tart, bright rhubarb flavor when it's balanced with a sweet berry like strawberries or raspberries. And this year is no different; I鈥檝e got a sweet little streusel loaf cake packed with tart rhubarb, a sweet swirl of strawberry jam and piled high with yummy crumbly streusel topping.

The cake is crumbly and tender, and the swirls of strawberry jam dot the batter with bright little pockets of strawberry sweetness. The rhubarb balances the flavors out perfectly, and baked in the oven, the tart bite of rhubarb mellows perfectly.

I can鈥檛 resist a crumble topping, and this recipe calls for a ribbon of streusel in the cake as well as on top. The end result feels like a really special spring treat.

This would make a lovely gift for teachers or a new neighbor or to bring to a graduation party or bridal shower if you鈥檝e got an event coming up later in the spring or summer. You can find all the recipes I mentioned in the newspaper鈥檚 archives or on my website: .

Strawberry Rhubarb Streusel Cake

Streusel

鈥� 1/2 cup light brown sugar

鈥� 1/4 teaspoon kosher salt

鈥� 6 tablespoons butter, melted and cooled slightly

鈥� 1 cup all-purpose flour

Cake

鈥� 1 1/2 cups all-purpose flour

鈥� 1/2 teaspoon baking soda

鈥� 1/2 teaspoon baking powder

鈥� 1/2 teaspoon kosher salt

鈥� 6 tablespoons salted butter, softened

鈥� 3/4 cup granulated sugar

鈥� 1 tablespoon pure vanilla extract

鈥� 1 egg, at room temperature

鈥� 3/4 cup sour cream

鈥� 2 tablespoons freshly squeezed orange juice

鈥� 1 cup rhubarb, diced

鈥� 3/4 cup strawberry jam

Preheat oven to 350 degrees. Spray a loaf pan with cooking spray and line it with parchment paper.

For the streusel, combine the brown sugar and salt in a mixing bowl. Pour in the melted butter and use a fork to mix. Then, add the flour and mix with the fork until just combined (it should be thick and crumbly). Set the bowl of streusel in the fridge while you prepare the cake batter.

For the cake batter, combine the flour, baking soda, baking powder and salt in a mixing bowl. Whisk to combine.

Add the softened butter and sugar to the bowl of a stand mixer fitted with a paddle attachment. Cream together until light and fluffy, about 3 minutes. Mix in the vanilla. Add the egg and continue to mix until incorporated, scraping down the sides of the bowl as needed. Add the sour cream and orange juice, giving one more mix to combine. Add the dry ingredients and mix on low until just incorporated. Fold in the fresh rhubarb using a rubber spatula.

Spread half the batter into the prepared pan. Dollop in half the strawberry jam. Use a knife to swirl the jam into the batter. Top with half of the streusel. Spread the remaining batter into the pan. Repeat with the jam and streusel.

Bake uncovered, for 45 minutes. Cover the pan lightly with a piece of aluminum foil. Continue to bake for about 25 to 30 minutes longer, or until the cake is just cooked through. Insert a toothpick into the center of the cake to check if its done.

Remove the pan from the oven and let cool for about 30 minutes. Use the parchment paper to gently lift the cake out of the pan and set it on a cooling rack. Allow the cake to cool for another 30 minutes before slicing and serving.