Rhubarb & Nut Streusel Cake
Rhubarb and Nut Streusel Cake recipe
Yield
8 servingsPrep
15 minCook
60 minReady
75 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
sugar
divided |
|
| 3 | tablespoons |
cornstarch
|
|
| 3 | cups |
rhubarb
fresh, diced |
*
|
| ¾ | cup |
milk
|
|
| 1 | tablespoon |
vinegar
|
|
| 2 ¼ | cups |
all-purpose flour
|
|
| ¾ | cup |
butter
|
|
| ½ | teaspoon |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| ½ | cup |
nuts
finely chopped |
|
| 1 | large |
eggs
beaten |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
sugar
divided |
|
| 45 | ml |
cornstarch
|
|
| 7.1E+2 | ml |
rhubarb
fresh, diced |
*
|
| 177 | ml |
milk
|
|
| 15 | ml |
vinegar
|
|
| 532 | ml |
all-purpose flour
|
|
| 177 | ml |
butter
|
|
| 2.5 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
| 118 | ml |
nuts
finely chopped |
|
| 1 | each |
eggs
beaten |
|
Directions
Combine ¾ 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 ¾ cup sugar.
Cut in butter until mixture is crumbly and set ½ 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 ⅔ of the batter over the bottom and sides of a buttered 9 inch spring form pan.
Spoon rhubarb filling over batter.
Drop remaining batter over rhubarb by spoonful, sprinkle with reserved streussel mixture.
Bake in preheated 350℉ (180℃) F oven 50 minutes.
