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Rhubarb Nut Streusel Cake
1 1/2 cups granulated sugar, divided
3 cups diced fresh rhubarb
1 tablespoon vinegar
3/4 cup butter
1/2 teaspoon baking soda
1 egg, beaten
3/4 cup milk
2 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 cup finely chopped nuts
Butter a 9-inch springform pan. Heat oven to 350 degrees F.
Combine 3/4 cup sugar and cornstarch 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; set aside.
Combine flour and remaining 3/4 cup sugar.
Cut in butter until mixture is crumbly and set 1/2 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 2/3 of the batter over the bottom and sides of prepared springform pan.
Spoon rhubarb filling over batter.
Drop remaining batter over rhubarb by spoonful; sprinkle with reserved streusel mixture.
Bake for 50 minutes.
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