Rhubarb and Nut Streusel Cake

Recipe Ingredients

1 1/2 cups	297g / 10oz	Sugar - divided
3 tablespoons	45ml	Corn starch
3 cups	438g / 15oz	Fresh rhubarb - diced
3/4 cup	177ml	Milk
1 tablespoon	15ml	Vinegar
2 1/4 cups	140g / 4.9oz	All-purpose flour
3/4 cup	148g / 5.2oz	Butter
1/2 teaspoon	2.5ml	Baking powder
1/2 teaspoon	2.5ml	Baking soda
1/2 cup	73g / 2.6oz	Nuts - finely chopped
1		Egg - beaten

Recipe Instructions

Combine 3/4 cup sugar and corn starch 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 and 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 a buttered 9" Springform pan. Spoon rhubarb filling over batter. Drop remaining batter over rhubarb by spoonful, sprinkle with reserved streusel mixture.

Bake in preheated 350F oven for 50 minutes.

Source:
Gourmet Magazine July 1993

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