Studded with juicy pink rhubarb and topped with a crunchy nut streusel, this cake is perfect for spring brunch, snacktime or dessert.
Provided by Olha7397
Categories Breads
Time 1h35m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Grease 9-inch (2.5 L) spring-form pan; set aside.
- TOPPING: In bowl, combine brown sugar, chopped hazelnuts, flour and cinnamon. Using fork, stir in butter until crumbly; set aside.
- In large bowl, beat butter with brown sugar until light and fluffy; beat in eggs, 1 at a time. Beat in vanilla.
- In separate bowl, whisk together flour, baking soda, baking powder and salt. Add to butter mixture alternately with buttermilk, making 3 additions of flour mixture and 2 of buttermilk. Fold in chopped rhubarb. Scrape into prepared pan; sprinkle with topping.
- Bake in centre of 350°F (180°C) oven until cake tester inserted in centre of cake comes out clean, about 1-1/4 hours. Let cool in pan on rack for 5 minutes. Remove side of pan. Serve warm or cool. Serves 8 to 10.
- Canadian Living.
Nutrition Facts : Calories 465.6, Fat 18.8, SaturatedFat 9.9, Cholesterol 92.2, Sodium 517.9, Carbohydrate 68.7, Fiber 1.9, Sugar 41.9, Protein 7
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