This recipe is taken from the 1989 Milk Calendar. This is the Rhubarb and Nut Streusel Cake recipe.
- Prep: 15 min
- Cooking: 50 min
- 1 1/2 cups (375 mL) sugar
- 3 tbsp (45 mL) corn starch
- 3 cups (750 mL) diced fresh rhubarb
- 3/4 cup (180 mL) Milk
- 1 tbsp (15 mL) white vinegar
- 2 1/4 cups (560 mL) all-purpose flour
- 3/4 cup (180 mL) butter
- 1/2 tsp (2 mL) baking powder
- 1/2 tsp (2 mL) baking soda
- 1/2 cup (125 mL) finely chopped nuts
- 1 egg beaten
Combine 3/4 cup (180 mL) of the sugar and corn starch in medium saucepan. Stir in rhubarb. Cook and stir over medium heat until mixture comes to a boil and thickens. Cool; set aside.
Stir together milk and vinegar; set aside. Combine flour and remaining 3/4 cup (180 mL) sugar. Cut in butter until mixture is crumbly; set aside 1/2 cup (125 mL) of the mixture. To remainder add baking powder, baking soda and nuts.
Combine egg and milk mixture. Add to dry ingredients; stir just until moistened. Spread two-thirds of the batter over bottom and part-way up side of a buttered 9 inch (23 cm) springform pan. Spoon rhubarb filling over batter. Drop remaining batter by small spoonfuls over filling; sprinkle with reserved crumb mixture.
Bake in preheated 350 °F (180 °C) oven 50 min or until done.
Top 5 Nutrients
|Calcium:||7 % / 77 mg|
|Vitamin A:||15 %|