Rhubarb Streusel Cake

Recipe by Studentchef
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READY IN: 55mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 375°F Generously butter an 8 inch round pan or spring form pan, line the base with parchment paper, then lightly butter the paper.
  • Make the crumble topping: Whisk together flour, brown sugar, cinnamon and salt in a bowl.
  • Blend in butter with your fingertips until mixture forms small clumps.
  • Make cake batter: Whisk together flour, baking powder, and salt in a bowl.
  • In a separate large bowl, beat together butter and sugar with electric mixer at medium speed until blended, about two minutes.
  • Add eggs and vanilla and beat until fluffy, about one minute.
  • Reduce speed to low and add flour mixture and milk alternately in two batches, beginning and ending with the flour mixture until just combined.
  • Top and bake cake: Spread batter evenly in pan.
  • Toss rhubarb with icing sugar, then immediately sprinkle over batter.
  • Scatter the crumble topping evenly on top.
  • Bake in the middle of oven until top is golden and a tester inserted comes out clean, about 40 minutes.
  • Cool cake in pan on a rack for three minutes, then loosen edges of cake with a sharp knife or small spatula.
  • Remove cake from pan or unclip the spring form and put on rack to cool slightly.
  • Serve warm or at room temperature.
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