Ingredients
- 2 cups fresh rhubarb, chopped
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 2 eggs
- 2 tsp baking powder
- 1/2 cup milk
- 1 tsp cinnamon
- 1 cup all-purpose flour (for streusel)
- 1/2 cup sugar (for streusel)
- 1/2 cup unsalted butter (for streusel)
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a 9-inch round cake pan with butter or non-stick spray.
- Cream together 1/2 cup of softened butter with 1 cup of granulated sugar until light and fluffy.
- Add in 2 beaten eggs one at a time, followed by 1/2 cup of milk. Stir just until combined.
- Whisk together 2 cups of all-purpose flour, 2 tsp of baking powder, and 1 tsp of cinnamon. Gradually add this mixture to the wet ingredients.
- Fold in 2 cups of chopped fresh rhubarb.
- Mix together 1 cup of flour, 1/2 cup of sugar, 1/2 cup of softened butter, and 1 tsp of cinnamon for the streusel topping.
- Pour the batter into the prepared cake pan and sprinkle the streusel topping over it.
- Bake for 35 to 40 minutes or until a toothpick inserted comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Serve warm or at room temperature, and pair with whipped cream or vanilla ice cream for the best experience.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian