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Rhubarb Streusel Cake

This recipe was given to my mother by our dear family friend, Ruth Strelbski, and reminds me of her when I use it. Not because she used to make it but because she used to cut things out of the newspaper and give them to people she thought would like them…And she was like an aunt to us growing up, a slightly crazy, mildly scary, but loving aunt! So if you make it, think of her (or your own slightly crazy, slightly scary but loving aunt)!

Rhubarb Streusel Cake (from the Intelligencer)

1 1/2 cup flour (I usually use a mixture of white and whole wheat)

1/4 cup sugar

1/4 teaspoon salt

1 1/2 teaspoon baking powder

5 tablespoons butter cut in small pieces

1/2 cup milk

1 egg

1/2 teaspoon vanilla extract (I use a packet of vanilla sugar as extract is not readily available here)

3 cups sliced rhubarb (or most any other fruit you want to use)

Combine dry ingredients in bowl of food processor*. Add butter and pulse until mixture resembles corn meal. Beat egg with milk and vanilla and add while processor is running. Mix until just blended. Spread into greased 9×9 pan. Scatter rhubarb on top. In a small sauce pan over low heat melt 3 tablespoons butter, 1/2 cup brown sugar and 1/2 teaspoon cinnamon (or mistakenly grab the nutmeg and use that instead like I did last time!). Pour over the top. Bake in a preheated 400°F oven for 25 minutes

*I think the original recipe said to cut in the butter by hand, but I do it as described above.

We usually serve it warm with milk poured over, or with ice cream.

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