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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 10 |
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Studded with juicy pink rhubarb and topped with a crunchy nut streusel, this cake is perfect for spring brunch, snacktime or dessert. Ingredients:
1/2 cup butter, softened |
1 cup brown sugar, packed |
2 eggs |
1 teaspoon vanilla |
2 cups all-purpose flour |
1 teaspoon baking soda |
1 teaspoon baking powder |
1/2 teaspoon salt |
1 cup buttermilk |
2 cups rhubarb, chopped |
1/2 cup brown sugar, packed |
1/4 cup chopped hazelnuts or 1/4 cup pistachios or 1/4 cup sliced almonds |
1 tablespoon all-purpose flour |
1/2 teaspoon cinnamon |
2 tablespoons butter, melted |
Directions:
1. Grease 9-inch (2.5 L) spring-form pan; set aside.
2. TOPPING: In bowl, combine brown sugar, chopped hazelnuts, flour and cinnamon. Using fork, stir in butter until crumbly; set aside.
3. In large bowl, beat butter with brown sugar until light and fluffy; beat in eggs, 1 at a time. Beat in vanilla.
4. In separate bowl, whisk together flour, baking soda, baking powder and salt. Add to butter mixture alternately with buttermilk, making 3 additions of flour mixture and 2 of buttermilk. Fold in chopped rhubarb. Scrape into prepared pan; sprinkle with topping.
5. Bake in centre of 350°F (180°C) oven until cake tester inserted in centre of cake comes out clean, about 1-1/4 hours. Let cool in pan on rack for 5 minutes. Remove side of pan. Serve warm or cool. Serves 8 to 10.
6. Canadian Living.
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