Rhubarb and Nut Streusel Cake

This recipe is taken from the 1989 Milk Calendar. This is the Rhubarb and Nut Streusel Cake recipe.

  • Prep: 15 min
  • Cooking: 50 min
Yields 8 - 10 servings
rhubarb and nut streusel cake

Ingredients

  • 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

Preparation

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.

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Nutrition

Nutritional Information

per serving
Energy: 414 Calories
Protein: 6 g
Carbohydrate: 57 g
Fat: 19 g
Fibre: 2 g
Sodium: 192 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 7 % / 77 mg
Selenium: 22 %
Folate: 21 %
Thiamin: 15 %
Vitamin A: 15 %