Rhabarber-Streuselkuchen (Rhubarb-Streusel Cake)

Since rhubarb is presently in season and available in abundance in the supermarkets, I baked this cake last weekend as per my hubby's request.  He loves both rhubarb and Streusel, also white asparagus! Luckily, asparagus cannot be included as one of the ingredients, or else ....... this cake will become something else. Heng arh!!!

Ingredients:
110 g fine sugar
100 g soft butter or margarine
250 g plain flour, to be sifted with baking powder
9 g baking powder
2 eggs
150 ml fresh milk

300 g rhubarb, to be cleaned and cut into 1 cm lengths
90 g fine sugar

Streusel Ingredients:
70 g cold butter or margarine
100 g plain flour
1 tsp vanilla sugar or bourbon vanilla sugar

sugar powder for garnishing

Method:
Grease a springform tin (26 cm diameter) with butter and leave aside.  In a mixing bowl, whisk sugar and butter together until light and creamy.  Add flour mixture a little at a time, alternating with eggs and milk.  Do not overmix.  Pour into greased springform and level the surface.  Then, arrange rhubarb pieces on top and sprinkle with sugar (90 g).

In a mixing bowl, add the Streusel ingredients and by using the dough hook, mix to form lumps (this is known as Streusel).  By using your hand, lump mixture into big lumps and sprinkle onto rhubarb.

Bake in a preheated fan oven at a temperature of 160° C (conventional oven:  180° C) for about 40 to 45 minutes or until the top is golden brown.  Once done, remove from oven and leave it to cool down completely before removing the ring of the springform.

Happy Baking!