Rhubarb Crumble Cake: It's not just for breakfast!
Rhubarb Crumble Cake
1 1/2 cups sugar, divided
3 tablespoons corn starch
3 cups rhubarb, finely chopped
3/4 cup milk
1 tablespoon fresh lemon juice
2 cups all-purpose flour
1/4 cup whole wheat flour
1/8 cup quick or old fashioned oats
3/4 cup butter
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 cup almonds, finely chopped
1/4 cup walnuts, finely chopped
1 beaten egg (or 1/4 cup egg substitute)
Preheat oven to 350 degrees. Combine 3/4 cup sugar and corn starch in a medium saucepan and stir in the rhubarb. Cook over a low to medium heat, stirring frequently, until mixture comes to a boil and thickens. Cool and set aside. In a small bowl, stir together the milk and lemon juice and set aside. In a large bowl, combine the flour and remaining 3/4 cup sugar. Cut the butter into the flour mixture with a pastry cutter until the mixture is crumbly. Removed 1/2 cup of the flour mixture and set aside. To remaining flour mixture add the oats, baking powder, baking soda, salt, cinnamon, nutmeg, and nuts. Combine the egg and milk mixture and pour over the flour mixture. Stir until just moistened. Spread 2/3 of the batter over the bottom and sides of a greased 9-inch springform pan or 8 inch square (will rise slightly over top!). Spoon the rhubarb filling over the batter. Drop the remaining batter over the rhubarb by spoonfuls. Sprinkle with reserved flour mixture. Bake for 50 minutes (longer if you've doubled the recipe and shorter if it's in individual dishes). Let it cool (a little) in the pan on a wire rack. Cut into slices and serve at room temperature or slightly warm with whipped cream on top if desired.
Did I mention that it's great with coffee? Oh, yes, I did.Stumble It!