Rhubarb and Nut Streusel Cake
- Reviews 1
Ready In: 50 mins
Serves: 4
Ingredients
- 1 1⁄2 cups sugar
- 3 tablespoons cornstarch
- 3 cups fresh rhubarb, Diced
- 3⁄4 cup milk
- 1 tablespoon vinegar
- 2 1⁄4 cups all-purpose flour
- 3⁄4 cup butter
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 cup nuts, Finely chopped
- 1 egg, beaten
Directions
- Combine 3/4 cup sugar and corn starch in medium sauce.
- Stir in rhubarb.
- Cook and stir over medium heat until mixture comes to a boil and thickens.
- Cool and set aside.
- Stir together milk and vinegar and set aside.
- Combine flour and remaining 3/4 cup sugar.
- Cut in butter until mixture is crumbly and set 1/2 cup of mixture aside.
- To remainder add baking powder, baking soda and nuts.
- Combine egg and milk mixture and add to dry ingredients, stir until just moistened.
- Spread 2/3 of the batter over the bottom and sides of a buttered 9" spring form pan.
- Spoon rhubarb filling over batter.
- Drop remaining batter over rhubarb by spoonful, sprinkle with reserved streussel mixture.
- Bake in preheated 350 F oven 50 minutes.
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