This flavourful coffee cake made from garden fresh rhubarb is a real treat after a long winter.
Rhubarb Streusel Coffee Cake
Equipment
- 1 Bundt pan
Ingredients
Cake
- 1 cup Milk
- 1 tbsp Lemon juice
- 1 tsp Vanilla
- 1 1/2 cups Brown sugar
- 2/3 cup Vegetable oil
- 1 Egg
- 2 1/2 cups All-purpose flour
- 1 tsp Salt
- 1 tsp Baking soda
- 1 1/2 cups Rhubarb diced
- 1/2 cup Chopped walnuts
Streusel topping
- 3/4 cup Brown sugar
- 3 tbsp All-purpose flour
- 1 tsp Ground cinnamon
- 2 tbsp Chopped walnuts
- 1/4 cup Butter melted
Instructions
- Preheat oven to 325° F.
- Lightly grease a Bundt pan.
- Wash rhubarb stalks and cut lengthwise into three strips. Then cut strips crosswise into 1/2 inch pieces. Three stalks about one inch thick and 10 inches long will yield the required 1 1/2 cups.
- In a 1-cup liquid measure mix milk, lemon juice and vanilla together and set aside.
- In a large mixing bowl, combine brown sugar and oil.
- Beat in egg.
- In a separate bowl combine flour, salt and baking soda.
- Alternating with the milk mixture, stir flour into sugar mixture until just combined.
- Stir in rhubarb and nuts.
- Pour into prepared pan.
- Combine ingredients for streusel topping and distribute evenly over batter.
- Bake for about 55 minutes or until toothpick inserted in middle comes out clean.
- Allow to cool for about 20 minutes before removing from pan. Turn out onto a wire rack to cool completely.
Nutrition
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Rhubarb is a perennial vegetable (not fruit!) that is commonly found in many gardens. I have beautiful rhubarb growing in my perennial garden.
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