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Rhubarb Streusel Cake
Streusel meaning "something scattered or sprinkled," this easy cake is loaded with tart, tangy rhubarb and sprinkled with a crumbly sugar and cinnamon mixture - the perfect picnic or party cake. Using Quark, a German fresh cheese, gives the cake a delicious density.
Preparation Time: 20 minutes
Baking Time: 40 minutes
- 2-1/4 cups (550 mL) granulated sugar
- 1 cup (250 mL) Quark or Ontario Sour Cream*
- 1/2 cup (125 mL) water
- 2 Ontario Eggs, lightly beaten
- 2-1/4 cups (550 mL) all-purpose flour
- 1 tsp (5 mL) baking soda
- 1/2 tsp (2 mL) salt
- 4 cups (1 L) coarsely chopped Ontario Rhubarb
- 1/4 cup (50 mL) butter, at room temperature
- 1 tbsp (15 mL) ground cinnamon
- 35% Ontario Whipped Cream
Grease 13- x 9-inch (3.5 L) glass baking dish.
In large bowl, with wooden spoon, beat together 1-1/4 cups (300 mL) of the sugar, quark, water and eggs until smooth. Stir in 2 cups (500 mL) of the flour, baking soda and salt until smooth. Fold in 2-1/2 cups (625 mL) of the rhubarb. Pour batter into prepared dish; spread evenly. Sprinkle remaining rhubarb over batter.
In small bowl, with wooden spoon, beat the remaining sugar with butter until smooth. Stir in remaining flour until mixture is crumbly. Sprinkle mixture over top of the cake; dust with cinnamon. Bake in 350°F (180°C) oven for 40 minutes or until golden and tester inserted in centre of cake comes out clean. Let cool in pan on wire rack. Serve with a dollop of whipped cream.
*Note: Substitute sour cream for the quark and reduce water to 1/4 cup (50 mL).
PROTEIN: 6 grams
FAT: 8 grams
CARBOHYDRATE: 59 grams
FIBRE: 1 gram
SODIUM: 256 mg