Rhubarb Streusel Cake with Mascarpone Icing

  • Author: Roz Corieri Paige | La Bella Vita Cucina



For the Cake

  • 1 cup sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups unbleached all-purpose flour
  • 2 jumbo eggs, beaten
  • 1 cup sour cream
  • 4 cups freshly-chopped rhubarb

Streusel Topping

  • ½ cup brown sugar
  • ¼ cup softened butter
  • ¼ cup unbleached all-purpose flour
  • ½ teaspoon cinnamon

For the Mascarpone Cream Topping

  • 1 tub of Italian Mascarpone cheese
  • 1 cup heavy whipping cream
  • ¾ cup powdered (confectioner’s sugar)


  1. Heat oven to 350 degrees (F).
  2. Generously butter and flour entire 9 x 13 inch baking pan.
  3. In a large mixing bowl, combine sugar, baking soda, salt, and flour.
  4. Stir in the beaten eggs and sour cream to the dry mixture.
  5. Fold in the chopped rhubarb; the batter will be very thick and heavy.
  6. Pour batter into prepared baking pan and spread it evenly throughout the pan.
  7. In a small bowl, blend together the brown sugar and butter until well-blended.
  8. Stir in ¼ cup flour and cinnamon, until mixture is sticky-crumbly.
  9. Sprinkle streusel topping evenly over the unbaked cake batter.
  10. Bake cake for 45 minutes or until an inserted toothpick comes out clean.

While cake is baking blend prepare the Mascarpone Cream topping

  1. Blend all ingredients in a medium mixing bowl, using an electric hand-held mixer, until well-blended.
  2. Dollop mascarpone cream on top of cake slices.
  3. Garnish with fresh strawberries.


  • Original Recipe Source:
  • Copyright © 2015 La Bella Vita Cucina.
  • All content and images are copyright protected.
  • Please do not use my images without prior permission. If you want to republish this recipe, please link back to this post for the recipe.
  • See more at: