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RHUBARB STREUSEL CAKE
This rhubarb cake is topped with our crumbly Streusel Topping. Serve it with coffee or as a summer time dessert.
Yield: Serves 6.
July 02, 2019
RHUBARB STREUSEL CAKE
Ingredients
- 1 1/4 cups flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup butter, softened
- 3/4 cup sugar
- 2 eggs
- 1 tsp vanilla
- 1/2 cup milk
- 3 cups diced rhubarb
- Streusel Topping
Directions
- Preheat oven to 375ºF. Combine flour, baking powder and salt; set aside.
- Using medium speed of an electric mixer, beat together butter and sugar until fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla. Beginning and ending with flour mixture, add flour mixture alternately with milk to butter mixture, stirring until blended. Spread batter in a greased 9 inch square baking pan. Top with rhubarb and sprinkle with Streusel Topping.
- Bake for 50 – 55 minutes or until a cake tester inserted in centre comes out clean. Cool cake in pan on a rack.
Nutritional analysis per serving:
547 calories, 25.1 g fat, 6.9 g protein, 75.1 g carbohydrate, 2.2 g fibre, 470 mg sodium
STREUSEL TOPPING
Ingredients
- 3/4 cup flour
- 2/3 cup packed golden brown sugar
- 1/2 tsp cinnamon
- 1/4 tsp ground ginger
- 1/3 cup butter, chilled and cubed
Directions
- Combine flour, brown sugar, cinnamon and ginger in a bowl. Cut in butter with a pastry blender until mixture is crumbly.