Rhubarb streusel cake

Name: Rhubarb streusel cake
Yield: Makes one 9 inch (22.5 cm) cake
Ingredients: 4 oz (100 g) self-raising flour; icing sugar, for dusting; 3 oz (75 g) castor sugar; 3 oz (75 g) butter; 1 lb (450 g) rhubarb; 6 oz (175 g) self-raising flour; pinch of salt; 4 oz (100 g) butter; 4 oz (100 g) castor sugar; 2 eggs; ½ teaspoon vanilla essence; 1–2 tablespoons milk

Preparation info

Makes
one 9 inch

Difficulty
Medium

Appears in

Katie Stewart’s Cookbook

By Katie Stewart

Published 1983

About

Ingredients

1 lb (450 g) rhubarb
6 oz (175

Dessert
Vegetarian

Method

Heat the oven to 350°F (180°C) or gas no. 4. Grease a 9 inch (22.5 cm) spring-clip tin. Trim the rhubarb stalks and cut in 1 inc