Rhubarb & Nut Streusel Cake

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.