Rhubarb Streusel Snacking Cake Recipe - bhaarat recipe

MY FAMILY BELONGS to a local community farm where we harvest our own vegetables beginning in June. The first week or two I can always count on bright red and pale green rhubarb. I try to pick slender stalks with no strings, but if yours are thicker and a bit older, be sure to peel away the outer layer of strings before chopping the rhubarb.

Ingredients

Serves 8 to 10 

For the streusel 

3⁄4 cup unbleached all-purpose flour 

2⁄3 cup packed light brown sugar 

1⁄2 teaspoon ground cinnamon 

1⁄4 teaspoon salt 5 tablespoons unsalted butter, cut into bits, chilled 

For the cake 

1⁄2-pound fresh rhubarb stalks, tough strings removed, cut into 1 ⁄4-inch dice 

3 tablespoons confectioners’ sugar 

2 large eggs 

1⁄2 cup whole milk 

1 teaspoon pure vanilla extract 

1 1⁄3 cups unbleached all-purpose flour 

1 teaspoon baking powder 

1⁄2 teaspoon salt 

1⁄2 cup (1 stick) unsalted butter, softened 

3⁄4 cup granulated sugar

how to Make the streusel?

1. Preheat the oven to 375ºF. Grease the inside of a 10-inch round springform pan. 

2. Combine the flour, brown sugar, cinnamon, and salt in a mixing bowl. Add the butter. Work the mixture between your fingers to form large crumbs. Refrigerate until ready to use. 

how to make the cake?

1. Toss the rhubarb with the confectioners’ sugar and set it aside. Whisk together the eggs, milk, and vanilla in a large measuring cup. Combine the flour, baking powder, and salt in a medium mixing bowl. 

2. Combine the butter and granulated sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary. With the mixer on low speed, slowly add the egg mixture and mix until well combined, scraping down the sides of the bowl once or twice as necessary. Add the flour mixture, 1 ⁄2 cup at a time, scraping down the sides of the bowl after each addition. 

3. Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Scatter the rhubarb over the batter. Scatter the streusel over the rhubarb. Bake the cake until it is golden and a toothpick inserted in the centre comes out clean, 45 to 50 minutes. Let the cake cool in the pan for about 10 minutes. Release the sides of the pan and use a large spatula to slide the cake from the pan bottom to a wire rack. Cool completely, cut into wedges, and serve. Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 2 days.