Rhubarb Streusel Cakes

By Dixie Elliott

Rhubarb Streusel Cakes
The tangy, sweet flavour of rhubarb makes it a perfect ingredient for a wide range of meals, from breakfast to baking and winter chutney.


Makes 12

⅓ cup self-raising flour

40g butter, diced, chilled

1 tbsp caster sugar

2 tbsp chopped raw almonds

1¾ cups self-raising flour (extra)

¾ cup sugar

½ cup almond meal

125g butter (extra),

melted and cooled

½ cup milk

2 eggs

1 tsp vanilla extract

2 cups (250g) thinly

sliced rhubarb

1 Preheat oven to 200C. Line a 12-mould muffin tin with large paper cases. To make topping, put flour in a bowl and, using your fingertips, rub the butter into the flour. Stir through caster sugar and chopped almonds. Set topping aside until required.

2 Combine flour (extra), sugar and almond meal in 
a large bowl. In a large jug, whisk butter (extra), milk, eggs and vanilla. Add butter mixture to flour mixture and gently stir with a large metal spoon until combined. Add rhubarb and stir through. Spoon cake mixture into paper cases. Sprinkle 
2 tsp topping over each cake. Bake for 15–20 minutes or 
until cakes spring back when lightly pressed. Transfer cakes to a wire rack to cool.

Note: these cakes will keep for 
3 days in an airtight container in the fridge; microwave on high for 10–20 seconds and serve warm.


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