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.

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