Rhubarb Cake with Halva Streusel

Almost 8 weeks into quarantine and things are looking up. COVID-ployment threw me for a loop those first weeks, when I initially joined the jobless. A not-so-surprising (given the pandemic) turn of events had YVB and me packing up once again, this time to leave our cat-sitting gig early and move into our apartment. Cue the panicked rush to order beds and mattresses, along with the soon thereafter realization that we would be making Pesach ourselves for the first time.

Suffice it to say, I was an anxious camper.

Then, while settling in with our borrowed linens and chairs, a convenient kitchen-in-a-box ordered from Macy’s, and my mother’s chicken soup recipe, I got busy! No more waking up and wandering through the day aimlessly for me! After getting through Pesach and its endless cooking, the world was my oyster (if you don’t count the depressingly empty grocery store shelves). Unlike said supermarket, Home Depot’s paint supply did not let me down. I happily spent the better part of two weeks living out my childhood fantasy of being an interior decorator. Several days later, our apartment is a gleaming shade of WHITE VEIL. You’d almost think we just got married or something.

Quaran-time keeps marching on, and we survived the onslaught of “It’s Gonne Be May” memes. Now that our sweaters are hibernating and the sun is actually warm, we can revel in spring produce, acquired in a social-distanced manner, of course. In the name of keeping the excitement alive within our four walls, I bought a pound of fresh rhubarb. Have I ever tasted rhubarb? Did I know what to do with it? No and no, but did you hear me say I want to keep the excitement alive?

This year Mother’s Day and my birthday are on the same day– twice as much reason to bake this rhubarb cake. Three times as much if you count the halva streusel. Besides, no shame in making your own birthday cake. (Throwback to the last one I made for myself, back in my alternative baking days.) This lil’ guy even got me to pick up my camera again!

We start with one pound of rhubarb cooked down into tart, syrupy goodness. You’ll only use about half of it; the rest is perfect spread on toast or swirled into yogurt. Whack it in the fridge to cool, then on to the streusel! Along with a mental playlist of old musical soundtracks, I think I got my love of halva from my dad. It adds a nuttiness to this streusel that plays off the rhubarb’s earthy vibes. You’ll use less butter than traditional streusel, because of halva’s fat content. At first I didn’t and cake attempt #3 (fondly dubbed “ugly cake”) became a soupy mess.

All of this is held by a single layer 6-inch cardamom cake. Just enough for a small celebration. Happy caking!

Rhubarb Cake with Halva Streusel

Prep time: 25 minutes, plus cooling time
Cool time: 1 hour
Yield: One 6-inch cake (6-8 servings)

Ingredients

For the Rhubarb Jam:

• 1 pound chopped rhubarb
• 1/4 cup sugar
• 1 tablespoon cornstarch
• 1/4 cup water

For the Halva Streusel:

• 6 tablespoons all-purpose flour
• 1/4 cup packed brown sugar
• 1/4 teaspoon cardamom
• pinch of kosher salt
• 2 tablespoons unsalted butter, cold and cubed
• 2 tablespoons crumbled halva

For the Cardamom Cake:

• 1 1/2 cups (180 grams) all-purpose flour, spooned and leveled
• 3/4 teaspoon cardamom
• 1/2 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 6 tablespoons (3 ounces) unsalted butter, room temperature
• 6 tablespoons (75 grams) granulated sugar
• 1/4 cup (50 grams) packed brown sugar
• 1 large egg, room temperature
• 1/3 + 1/4 cup whole milk

Steps

1. Make the rhubarb jam: Toss the rhubarb, sugar, and cornstarch together in a medium saucepan. Add the water and cook over medium heat for 10-15 minutes, stirring frequently. The jam should get thick and syrupy. Transfer to a bowl, cover, and chill in the fridge for at least 1-2 hours, until cooled.
2. Make the halva streusel: In a medium mixing bowl, whisk the flour, sugar, cardamom, and salt together. Use your hands or a fork to cut in the butter and halva. The mixture should hold together like wet sand when you pinch it. Set aside in the fridge while you make the cake.
3. Preheat the oven to 350ºF. Lightly grease a 6 x 3-inch round cake pan and line with parchment paper. Leave 2 strips of parchment hanging over the edges to use a sling when removing the cake.
4. Make the cardamom cake: In a medium bowl, whisk together the flour, cardamom, baking powder, and salt. Set aside.
5. In the bowl of a stand mixer, beat the butter for 1 minute. Add the sugars and cream until light and fluffy, 3-5 minutes. Scrape the sides of the bowl as needed. Beat in the egg until fully incorporated, scraping down the bowl as needed.
6. With the mixer on low, add half the dry ingredients. Mix until just barely incorporated, then pour in the milk. Mix on low until the batter comes together. Add the remaining flour and use a rubber spatula to mix it in, just until there are no flour streaks.
7. Pour the batter into the prepared pan, smoothing out the top. Next, spread half the rhubarb jam over the cake batter, then crumble the halva streusel in large chunks all over it. Bake for 40-50 minutes, until the streusel is golden brown and gives a little resistance when lightly pressed.
8. Let the cake cool fully in the pan on a wire rack so that the rhubarb jam layer sets. Once cooled, use the parchment sling to lift the cake out of the pan. Store covered at room temperature for 3 days or in the fridge for 5 days.

Rhubarb Cake with Halva Streusel

 

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Prep time

25 mins

Cook time

1 hour

Total time

1 hour 25 mins

 

Author: Sara

Recipe type: Dessert

Serves: One 6-inch cake

Ingredients

• FOR THE RHUBARB JAM
• 1 pound chopped rhubarb
• ¼ cup sugar
• 1 tablespoon cornstarch
• ¼ cup water
• *
• FOR THE HALVA STREUSEL
• 6 tablespoons all-purpose flour
• ¼ cup packed brown sugar
• ¼ teaspoon cardamom
• pinch of kosher salt
• 2 tablespoons unsalted butter, cold and cubed
• 2 tablespoons crumbled halva
• *
• FOR THE CARDAMOM CAKE
• 1½ cups (180 grams) all-purpose flour, spooned and leveled
• ¾ teaspoon cardamom
• ½ teaspoon baking powder
• ¼ teaspoon kosher salt
• 6 tablespoons (3 ounces) unsalted butter, room temperature
• 6 tablespoons (75 grams) granulated sugar
• ¼ cup (50 grams) packed brown sugar
• 1 large egg, room temperature
• ⅓ + ¼ cup whole milk

Instructions

1. Make the rhubarb jam: Toss the rhubarb, sugar, and cornstarch together in a medium saucepan. Add the water and cook over medium heat for 10-15 minutes, stirring frequently. The jam should get thick and syrupy. Transfer to a bowl, cover, and chill in the fridge for at least 1-2 hours, until cooled.
2. Make the halva streusel: In a medium mixing bowl, whisk the flour, sugar, cardamom, and salt together. Use your hands or a fork to cut in the butter and halva. The mixture should hold together like wet sand when you pinch it. Set aside in the fridge while you make the cake.
3. Preheat the oven to 350ºF. Lightly grease a 6 x 3-inch round cake pan and line with parchment paper. Leave 2 strips of parchment hanging over the edges to use a sling when removing the cake.
4. Make the cardamom cake: In a medium bowl, whisk together the flour, cardamom, baking powder, and salt. Set aside.
5. In the bowl of a stand mixer, beat the butter for 1 minute. Add the sugars and cream until light and fluffy, 3-5 minutes. Scrape the sides of the bowl as needed. Beat in the egg until fully incorporated, scraping down the bowl as needed.
6. With the mixer on low, add half the dry ingredients. Mix until just barely incorporated, then pour in the milk. Mix on low until the batter comes together. Add the remaining flour and use a rubber spatula to mix it in, just until there are no flour streaks.
7. Pour the batter into the prepared pan, smoothing out the top. Next, spread half the rhubarb jam over the cake batter, then crumble the halva streusel in large chunks all over it. Bake for 40-50 minutes, until the streusel is golden brown and gives a little resistance when lightly pressed.
8. Let the cake cool fully in the pan on a wire rack so that the rhubarb jam layer sets. Once cooled, use the parchment sling to lift the cake out of the pan. Store covered at room temperature for 3 days or in the fridge for 5 days.

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