Description
A delightful dish that combines the tartness of rhubarb with the sweetness of a moist cake, topped with a crunchy almond streusel.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 ½ cups packed brown sugar
- â…” cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup milk
- 1 ½ cups rhubarb, chopped
- ½ cup sliced almonds
- â…“ cup white sugar (for streusel topping)
- 1 tablespoon butter, melted (for streusel topping)
- ¼ cup sliced almonds (for streusel topping)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large mixing bowl, combine flour, salt, and baking soda.
- In another bowl, whisk brown sugar, vegetable oil, egg, and vanilla extract until smooth and creamy.
- Gradually mix the dry ingredients into the wet ingredients, alternating with milk.
- Fold in the rhubarb and half of the sliced almonds.
- Spread the mixture into the prepared baking pan.
- To make the streusel topping, mix white sugar, melted butter, and the remaining sliced almonds.
- Sprinkle the streusel on top of the batter.
- Bake for 35-40 minutes or until a toothpick inserted comes out clean.
- Allow the cake to cool before slicing and serving.
Notes
Consider adding a pinch of nutmeg or cinnamon to enhance the flavors. You can use frozen rhubarb; just thaw and drain excess moisture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg