Spring treats. Enjoy ribbons of juicy pink rhubarb topped with a sweet streusel. This cake is perfect for spring brunch, snack time or dessert.
Streusel: Combine all ingredients in a medium bowl. Using your fingertips work the butter into the dry ingredients, until crumbly. Set aside.
Preheat oven to 350°F.
In a stand mixer, (or using an electric mixer) whip together the butter and sugar until fluffy.
Add the eggs one at a time until creamy. Whip in the milk.
In a separate bowl, whisk together the baking powder, salt and flour.
Add the dry ingredients to the wet ingredients in three additions.
Fold in the rhubarb.
Spread into a parchment lined square cake pan.
Sprinkle streusel over top.
Bake 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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Ingredients
Directions
Streusel: Combine all ingredients in a medium bowl. Using your fingertips work the butter into the dry ingredients, until crumbly. Set aside.
Preheat oven to 350°F.
In a stand mixer, (or using an electric mixer) whip together the butter and sugar until fluffy.
Add the eggs one at a time until creamy. Whip in the milk.
In a separate bowl, whisk together the baking powder, salt and flour.
Add the dry ingredients to the wet ingredients in three additions.
Fold in the rhubarb.
Spread into a parchment lined square cake pan.
Sprinkle streusel over top.
Bake 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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