Rhubarb and Nut Streusel Cake Recipe

Name: Rhubarb and Nut Streusel Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups sugar; 3 tablespoons cornstarch; 3 cups fresh rhubarb, Diced; ¾ cup milk; 1 tablespoon vinegar; 2 ¼ cups all-purpose flour; ¾ cup butter; ½ teaspoon baking powder; ½ teaspoon baking soda; ½ cup nuts, Finely chopped; 1 egg, beaten

Servings: persons

1 ½ cups sugar
3 tablespoons cornstarch
3 cups fresh rhubarb, Diced
¾ cup milk
1 tablespoon vinegar
2 ¼ cups all-purpose flour
¾ cup butter
½ teaspoon baking powder
½ teaspoon baking soda
½ cup nuts, Finely chopped
1 egg, beaten

1
["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."]

949

kcal

Calories

Fat

140

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 ½ cups sugar, 3 tablespoons cornstarch, 3 cups fresh rhubarb, Diced, ¾ cup milk, and more.

Yes, Rhubarb and Nut Streusel Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rhubarb and Nut Streusel Cake

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