Name: Rhubarb Nut Streusel Cake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour; 1 cup granulated sugar; 1 tsp baking powder; ½ tsp baking soda; ½ tsp salt; ½ cup unsalted butter, softened; 2 large eggs; 1 cup sour cream; 1 tsp vanilla extract; 2 cups fresh rhubarb, diced; ½ cup chopped nuts (walnuts or pecans); ¼ cup all-purpose flour (for streusel topping); ¼ cup brown sugar (for streusel topping); 2 tbsp unsalted butter, melted (for streusel topping); ½ tsp ground cinnamon (for streusel topping); Pinch of salt (for streusel topping)

Instructions

Preheat your oven to 350°F (180°C) and grease a 9-inch round cake pan.
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate large bowl, cream the butter with an electric mixer until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Stir in the sour cream and vanilla extract until well combined.
Gradually add the dry ingredients into the wet mixture, mixing until just combined.
Gently fold in the diced rhubarb and chopped nuts. Be careful not to overmix.
Pour the batter into the prepared cake pan, spreading it evenly.
For the streusel topping: In a small bowl, combine the flour, brown sugar, cinnamon, and salt.
Stir in the melted butter until the mixture resembles coarse crumbs.
Sprinkle the streusel evenly over the cake batter in the pan.
Bake in the preheated oven for about 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
Serve slices of this delicious Rhubarb Nut Streusel Cake and enjoy.

Ingredients

Instructions

Nutrition Facts

You may have missed