Rhubarb Streusel Cake
Rhubarb Streusel Cake is a delightful dessert that balanced with fresh rhubarb and the sweetness of a soft, buttery cake and crunchy, cinnamon-scented topping.
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Cooking tools:
- Hand mixer
- Stand mixer
- Baking pan
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spatula
- Spoon
- Oven
Ingredients
- 375 grams All-Purpose Flour
- 190 grams Butter (softened or room temperature)
- 225 grams Golden Caster Sugar
- 2 tsp Baking Powder
- 2 tsp Vanilla Extract
- 4 large Eggs (room temperature)
- 200 ml Sour Cream (or full-fat milk with a squirt of lemon juice, room temperature)
- 750 grams Rhubarb (fresh and cut into small pieces)
- 225 grams All-Purpose Flour
- 150 grams Light Brown Sugar
- 150 grams Butter (cold, cubed)
- 2 tsp Ground Ceylon Cinnamon
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