Thursday, June 2, 2011

Rhubarb Streusel Cake


Rhubard is in season! This recipe is from my mum's friend, Barb.

Beat together:

1/2 cup soft butter
3/4 cup sugar
2 eggs
1 tspn vanilla

Mix in dry bowl:

1 tspn baking powder
1/tspn salt
1 1/4 cups flour

Add together:

1/2 cup milk
dry ingredients

Put into greased 9X9 baking dish.

Top with three cups diced rhubard.

Streusel Topping:

3/4 cup flour
2/3 cup brown sugar
1/2 tspn cinnamon
1/4 tspn ginger
1/3 cup cold butter shaved (or soft butter cut in)
1/2 walnuts or pecan pieces (optional)
Mix until crumbly, add to top.

 Bake at 375 F for 50-55 minutes.

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