Title: Rhubarb and Nut Streusel Cake
Categories: Dessert
Yield: 4 Servings
| 1 1/2 | c | Sugar/divided |
| 3 | c | Diced fresh rhubarb |
| 1 | tb | Vinegar |
| 3/4 | c | Butter |
| 1/2 | ts | Baking soda |
| 1 | | Egg(beaten) |
| 3 | tb | Corn starch |
| 3/4 | c | Milk |
| 2 1/4 | c | All-purpose flour |
| 1/2 | ts | Baking powder |
| 1/2 | c | Finely chopped nuts |
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" spring form pan. Spoon rhubarb filling over batter.
Drop remaining batter over rhubarb by spoonful, sprinkle with reserved
streussel mixture. Bake in preheated 350 F oven 50 minutes.