Rhubarb Cake

Instructions

Preheat oven to 375°F. Lightly spray an 8 x 8 inch baking pan with cooking spray. (A 9 x 9 inch pan works fine, too.)

Make the streusel. In a small bowl, mix together ½ cup sugar, â…" cup all purpose flour, ½ teaspoon cinnamon, ¼ cup softened butter until well blended. Use a pastry cutter, a fork, or your fingers. Set aside.

Put the sliced rhubarb in a small bowl. In another medium-sized bowl, measure out 1 ½ cups flour. Remove 2 tablespoons of the flour and mix it with the rhubarb until the rhubarb is coated with flour. Set the rhubarb aside.

Whisk the baking powder, salt, cinnamon, and nutmeg into the bowl with the flour; set aside.

In another medium bowl, cream ¼ cup butter and ¾ cup sugar, using a hand mixer, until blended, fluffy, and smooth. Beat in egg and vanilla extract.

Add in half of the dry ingredients, mixing to combine. Add ¼ cup of milk, mixing to combine. Repeat with remaining half of flour mixture and remaining ¼ cup of milk.

Fold the rhubarb into the batter.

Spread the batter evenly in the prepared pan. Sprinkle streusel evenly over cake batter before baking.

Bake 30 to 35 minutes or until a toothpick inserted in the center comes out clean or with a few crumbs clinging. Cool on a wire rack.

Cut into squares when ready to serve. Cake can be served warm or at room temperature.

Cakes & Cupcakes