Rhubarb and Nut Streusel Cake

Course Desserts & Sweets
Prep. Time 15 mins
Cooking Time 50 mins
Yields 10 servings

Preparation
Nutritional Info
Comments (1)

Preparation

What You Need

1 1/2 cups (375 ml) sugar

3 tbsp (45 ml) corn starch

3 cups (750 ml) diced fresh rhubarb

3/4 cup (180 ml) milk

1 tbsp (15 ml) white vinegar

2 1/4 cups (560 ml) all-purpose flour

3/4 cup (180 ml) butter

1/2 tsp (2 ml) baking powder

1/2 tsp (2 ml) baking soda

1/2 cup (125 ml) finely chopped nuts

1 egg, beaten

Instructions

Combine 3/4 cup (180 mL) of the sugar and corn starch in medium saucepan. Stir in rhubarb. Cook and stir over medium heat until mixture comes to a boil and thickens. Cool; set aside.

Stir together milk and vinegar; set aside. Combine flour and remaining 3/4 cup (180 mL) sugar. Cut in butter until mixture is crumbly; set aside 1/2 cup (125 mL) of the mixture. To remainder add baking powder, baking soda and nuts.

Combine egg and milk mixture. Add to dry ingredients; stir just until moistened. Spread two-thirds of the batter over bottom and part-way up side of a buttered 9 inch (23 cm) springform pan. Spoon rhubarb filling over batter. Drop remaining batter by small spoonfuls over filling; sprinkle with reserved crumb mixture.

Bake in preheated 350 °F (180 °C) oven 50 min or until done.

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Nutritional Info

Per serving

Energy: 414 Calories
Protein: 6 g
Carbohydrate: 57 g
Fat: 19 g
Fibre: 2 g
Sodium: 192 mg

Top 5 nutrients provided by a serving of this recipe

Nutrient (% DV)*

Calcium: 7 % / 77 mg
Selenium: 22 %
Folate: 21 %
Thiamin: 15 %
Vitamin A: 15 %

* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

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Aileen Dekkers
May 31st, 2010

This recipe is an awesome subsitute for rhubarb pie! I double it and make it in two large 25cm glass pie plates. I've been making this for over 20 years, and it still draws rave compliments!