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How-to-Use-Frozen-Rhubarb
Sophia Ramirez

Easy Frozen Rhubarb Streusel Cake

Learn exactly how to use frozen rhubarb for perfect texture and flavor in this tender buttery cake with juicy rhubarb pockets and crunchy cinnamon streusel. Year-round spring dessert magic with easy prep.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 12
Course: Dessert
Cuisine: German
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 700 g frozen rhubarb, thawed and drained, cut into 2 cm pieces
  • 50 g granulated sugar (for rhubarb)
  • 200 g unsalted butter, softened
  • 200 g granulated sugar (for batter)
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla sugar
  • zest of 1 lemon (about 1 tablespoon)
  • 300 g all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 125 ml whole milk
  • 150 g all-purpose flour (streusel)
  • 100 g granulated sugar (streusel)
  • 1/2 teaspoon ground cinnamon
  • 100 g unsalted butter, cold and cubed (streusel)

Equipment

  • 9x13-inch baking pan Greased and lined with parchment
  • Colander For thawing and draining rhubarb
  • Electric mixer
  • Large Mixing Bowls
  • Wire Cooling Rack
  • Offset spatula For spreading batter

Method
 

  1. Thaw frozen rhubarb in colander, drain well, toss with 50 g sugar, let sit 10 minutes then drain again.
  2. Preheat oven to 180°C (350°F). Grease and line 9×13-inch pan with parchment.
  3. Cream 200 g butter and 200 g sugar until pale and fluffy, 3-4 minutes.
  4. Add eggs one at a time, then vanilla sugar and lemon zest.
  5. Whisk flour, baking powder and salt. Alternate with milk into butter mixture until just combined.
  6. Spread batter evenly in prepared pan.
  7. Arrange drained rhubarb over batter, pressing gently.
  8. Rub cold butter into streusel dry ingredients until coarse crumbs form.
  9. Sprinkle streusel over rhubarb. Bake 45-55 minutes until deep golden and toothpick test passes.
  10. Cool in pan 15 minutes, then transfer to wire rack to cool completely before slicing.

Notes

Always thaw and double-drain frozen rhubarb to prevent sogginess. Lemon zest brightens flavor naturally. Cake tastes even better the next day. Works beautifully with other frozen fruits too.