Rhubarb And Nut Streusel Cake Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 cup: Sugar/divided,
3 cup: Diced fresh rhubarb,
1 T: Vinegar,
3/4 cup: Butter,
1/2 t: Baking soda,
1 each: Egg, beaten
3 T: Corn starch,
3/4 cup: Milk,
2 1/4 cup: All-purpose flour,
1/2 t: Baking powder,
1/2 cup: Finely chopped nuts,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp
Tags
Desserts