Rhubarb and Nut Streusel Cake

Name: Rhubarb and Nut Streusel Cake
Yield: 8 - 10 servings
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

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

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

READY FOR REWARDS?

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.