Rhubarb Streusel Cakes
The tangy, sweet flavour of rhubarb makes it a perfect ingredient for a wide range of meals, from breakfast to baking and winter chutney.
Ingredients
- ⅓ cup self-raising flour
- 40g butter, diced, chilled
- 1 tbsp caster sugar
- 2 tbsp chopped raw almonds
- 1¾ cups self-raising flour (extra)
- ¾ cup sugar
- ½ cup almond meal
- 125g butter (extra), melted and cooled
- ½ cup milk
- 2 eggs
- 1 tsp vanilla extract
- 2 cups (250g) thinly sliced rhubarb
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