Rhubarb Streusel Cake

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 2/3 cup all-purpose flour
• 1/2 cup brown sugar, packed
• 1/4 teaspoon cinnamon
• 3 tablespoons unsalted butter, softened
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1/2 teaspoon vanilla
• 1/2 cup whole milk
• 1/2 lb fresh rhubarb, stalks peeled and cut into 1/4 unch dice
• 3 tablespoons confectioners' sugar

Recipe

• 1 preheat oven to 375°f generously butter an 8 inch round pan or spring form pan, line the base with parchment paper, then lightly butter the paper.
• 2 make the crumble topping: whisk together flour, brown sugar, cinnamon and salt in a bowl.
• 3 blend in butter with your fingertips until mixture forms small clumps.
• 4 make cake batter: whisk together flour, baking powder, and salt in a bowl.
• 5 in a separate large bowl, beat together butter and sugar with electric mixer at medium speed until blended, about two minutes.
• 6 add eggs and vanilla and beat until fluffy, about one minute.
• 7 reduce speed to low and add flour mixture and milk alternately in two batches, beginning and ending with the flour mixture until just combined.
• 8 top and bake cake: spread batter evenly in pan.
• 9 toss rhubarb with icing sugar, then immediately sprinkle over batter.
• 10 scatter the crumble topping evenly on top.
• 11 bake in the middle of oven until top is golden and a tester inserted comes out clean, about 40 minutes.
• 12 cool cake in pan on a rack for three minutes, then loosen edges of cake with a sharp knife or small spatula.
• 13 remove cake from pan or unclip the spring form and put on rack to cool slightly.
• 14 serve warm or at room temperature.