Haskap and rhubarb summer cake

Haskap and rhubarb summer cake

As soon as I can pick rhubarb, I bake my favorite summer cake. This time, I thought I would change it up by adding haskaps with the rhubarb. Well, it didn’t disappoint!

The mixture of both fruits and a hint of lemon in the cake, makes it my new favorite. I must confess that the next day, I ate it for breakfast along with a good cup of coffee. I think it’s an all-day cake!


  • 1 1⁄2 cups of sugar, divided
  • 3 tbsp of cornstarch
  • 2 cups of sliced rhubarb
  • 2 cups fresh or frozen haskaps
  • 3⁄4 cup of milk
  • 2 tbsp of lemon juice
  • 1 tbsp of lemon zest
  • 2 1⁄2 cups of all-purpose flour
  • 1 cup of butter, cut in cubes
  • 1⁄2 tsp of baking soda
  • 3⁄4 tsp of baking powder
  • 3⁄4 cup of sliced toasted almonds
  • 1 egg, beaten


  • Add streusel to bowl with 1⁄2 cup of reserved flour/butter mixture.
  • Add 3 tbsp of brown sugar.
  • Add 3 tbsp of quick cooking oats.
  • Add 1⁄4 cup of toasted almonds.


  1. Butter a 10” spring-form pan, then set aside.
  2. Filling: Combine 3⁄4 cup of sugar, 1⁄4 cup of water, and cornstarch in a medium pot. Stir in rhubarb and haskaps. Cook and stir over medium heat until mixture boils and thickens. Cool and set aside.
  3. In a separate bowl, stir together milk, zest and lemon juice. Set aside.
  4. Cake: Combine flour and remaining 3⁄4 cup of sugar. Cut in butter until mixture is crumbly. Set aside 1⁄2 cup of the mixture for the streusel. Add baking soda, baking powder and 1⁄2 cup almonds. Add the egg to the milk mixture, then add to dry ingredients. Stir until just moistened.
  5. Spread 2/3 of the batter over the bottom, and part-way up the side of the spring-form pan.
  6. Spoon filling over batter.
  7. Drop remaining batter by small spoonfuls over filling.
  8. Sprinkle with streusel.
  9. Bake in 350°F oven for about 55-60 minutes.