Ingredients
| 1/2 cup | butter, softened | | 1 cup | packed brown sugar | | 2 | eggs | | 1 tsp. | vanilla | | 2 cups | all-purpose flour | | 1 tsp. | baking soda | | 1 tsp. | baking powder | | 1/2 tsp. | salt | | 1 cup | buttermilk | | 2 cups | chopped rhubarb |
TOPPING
| 1/2 cup | packed brown sugar | | 1/4 cup | chopped hazelnuts or | | pistachios or | | sliced almonds | | 1 tbsp. | all-purpose flour | | 1/2 tsp. | cinnamon | | 2 tbsp. | butter, melted |
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Instructions
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
Author's Comments
Studded with juicy pink rhubarb and topped with a crunchy nut streusel, this cake is perfect for spring brunch, snacktime or dessert.
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