Rhubarb and nut streusel cake
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Sugar/divided |
| 3 | tablespoons | Corn starch |
| 3 | cups | Diced fresh rhubarb |
| ¾ | cup | Milk |
| 1 | tablespoon | Vinegar |
| 2¼ | cup | All-purpose flour |
| ¾ | cup | Butter |
| ½ | teaspoon | Baking powder |
| ½ | teaspoon | Baking soda |
| ½ | cup | Finely chopped nuts |
| 1 | each | Egg(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" 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.