Rhubarb Streusel Cake 1 1/2 c All-purpose flour
1/4 c Sugar
1 1/2 ts Baking powder
1/4 ts Salt
5 tb Butter or margarine, cut into small pieces
1 Egg
1/2 c Milk
1/2 ts Vanilla
3 c Thinly sliced fresh rhubarb
3 tb Butter or margarine
3/4 c Brown sugar, firmly packed
1/2 ts Cinnamon
Preheat oven to 400 degrees. Grease 9-inch square baking pan. In
mixing bowl, combine flour, sugar, baking powder, and salt. With
fingertips, rub 5 Tbsp butter into dry ingredients until mixture
resembles cornmeal.
In small bowl, beat egg with milk and vanilla. Stir into dry
ingredients until just blended. Spread batter into pan. Scatter
rhubarb over top; press in gently.
In small saucepan, over low heat, melt remaining butter. Stir in
brown sugar and cinnamon. Sprinkle over rhubarb. Bake for 25
minutes, or until wooden pick inserted in center comes out clean.
Cool on wire rack for 10 minutes. Serves 9. Rhubarb Streusel Cake printer friendly version located here. (Just the recipe. Nothing else.)
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