Spring treats. Enjoy ribbons of juicy pink rhubarb topped with a sweet streusel. This cake is perfect for spring brunch, snack time or dessert.
Yields9 ServingsPrep Time15 minsCook Time45 minsTotal Time1 hr Streusel
¾ cup brown sugar
½ tsp Saigon cinnamon
¼ cup flour
¼ cup unsalted butter, softened
Cake
½ cup unsalted butter, softened
1 cup sugar
2 large eggs
¾ cup milk
2 tsp baking powder
½ tsp salt
2 cups pastry flour
2 cups local rhubarb, diced
1Streusel: Combine all ingredients in a medium bowl. Using your fingertips work the butter into the dry ingredients, until crumbly. Set aside.
3In a stand mixer, (or using an electric mixer) whip together the butter and sugar until fluffy.
4Add the eggs one at a time until creamy. Whip in the milk.
5In a separate bowl, whisk together the baking powder, salt and flour.
6Add the dry ingredients to the wet ingredients in three additions.
8Spread into a parchment lined square cake pan.
9Sprinkle streusel over top.
10Bake in preheated oven for 45 to 60 minutes or until a toothpick comes out clean, when inserted into the centre of the cake.
Ingredients
Streusel
¾ cup brown sugar
½ tsp Saigon cinnamon
¼ cup flour
¼ cup unsalted butter, softened
Cake
½ cup unsalted butter, softened
1 cup sugar
2 large eggs
¾ cup milk
2 tsp baking powder
½ tsp salt
2 cups pastry flour
2 cups local rhubarb, diced
Directions
1Streusel: Combine all ingredients in a medium bowl. Using your fingertips work the butter into the dry ingredients, until crumbly. Set aside.
3In a stand mixer, (or using an electric mixer) whip together the butter and sugar until fluffy.
4Add the eggs one at a time until creamy. Whip in the milk.
5In a separate bowl, whisk together the baking powder, salt and flour.
6Add the dry ingredients to the wet ingredients in three additions.
8Spread into a parchment lined square cake pan.
9Sprinkle streusel over top.
10Bake in preheated oven for 45 to 60 minutes or until a toothpick comes out clean, when inserted into the centre of the cake.
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