This is one of my favorite rhubarb treats. I like to make this for breakfast on spring and summer weekends – yummy!

Rhubarb Streusel Coffee Cake
Ingredients
Filling:
- 3/4 cup white sugar
- 3 tablespoons cornstarch
- 3 cups diced fresh rhubarb
Cake:
- 3/4 cup milk
- 1 tablespoon lemon juice
- 2 1/4 cups flour
- 3/4 cup white sugar
- 3/4 cup butter
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup finely chopped walnuts
- 1 egg beaten
Instructions
Filling:
- In a medium saucepan combine sugar and cornstarch. Stir in rhubarb.
- Cook and stir over medium heat, until mixture comes to a boil and thickens. Remove from heat and cool.
Cake:
- Combine milk and lemon juice. Set aside.
- Combine flour and sugar. Cut in butter until mixture is crumbly ( a food processor is great for this). Remove 1/2 cup of this mixture and set it aside to use for topping.
- To the remaining flour mixture add baking powder, baking soda, and walnuts.
- Combine egg with milk mixture. Add to the dry ingredients and stir or process until just moistened.
- Spread 2/3 of the batter over the bottom and part way up the sides of a greased 9 inch springform pan. Spoon the rhubarb filling over this. Drop the remaining batter by spoonfuls over the filling. Sprinkle with reserved crumb mixture.
- Bake at 350 degrees for 50 minutes.
- NOTE: 3/4 cup of buttermilk can be used in place of the milk. Omit lemon juice.
0 Comments