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View more "Desserts & Sweets" recipes Rhubarb and Nut Streusel Cake Recipe

Rhubarb and Nut Streusel Cake

Dairy Farmers of Canada
Add to Calendar 09/20/2019 10:00 AM 09/20/2019 11:00 AM America/New_York Choose the perfect time to make this recipe What you'll 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

Yields: 8 to 10 servings

See full recipe: https://www.dairygoodness.ca/recipes/rhubarb-and-nut-streusel-cake?source=calendar
Rhubarb and Nut Streusel Cake true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
  • Course Desserts & Sweets
  • Prep. Time 15 mins
  • Cooking Time 50 mins
  • Yields 8 to 10 servings
  • Course Desserts & Sweets
  • Prep. Time 15 mins
  • Cooking Time 50 mins
  • Yields 8 to 10 servings

Did you know?

Our Stove-Top Macaroni and Cheese recipe from 1995 is one of our most popular recipes of all-time. Find it here.

This recipe is brought to you by:

My Milk Calendar From the 1989 Milk Calendar Explore all Milk Calendar recipes

Ingredients

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

Preparation

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.

131 people love this recipe.

Rank as top rated See all 50 top rated

Did you know?

Our Stove-Top Macaroni and Cheese recipe from 1995 is one of our most popular recipes of all-time. Find it here.

This recipe is brought to you by:

My Milk Calendar From the 1989 Milk Calendar Explore all Milk Calendar recipes

Did you know?

Our Stove-Top Macaroni and Cheese recipe from 1995 is one of our most popular recipes of all-time. Find it here.

This recipe is brought to you by:

My Milk Calendar From the 1989 Milk Calendar Explore all Milk Calendar recipes

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

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

*percentage of daily value

*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.

Did you know that 2 out of 3 Canadians are not getting enough daily milk products? Make sure you do! Learn more:

GetEnough.ca

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