2cupsall purpose flour (fluffed and levelled, or 260g)
4cupschopped rhubarb(fresh or frozen, thawed, about 600g)
1/4cupall purpose flour(32g)
1/2cupevaporated milk(or sub whole milk or half and half)
Rhubarb Cake with Streusel
Preheat the oven to 350 degrees and lightly grease a 9x9" or 9x13" pan (both work fine -- if you use a 9x13" it will bake for less time and be a shorter cake.)
In a large bowl, whisk together the oil and sugar for 1-2 minutes.
Add buttermilk, egg and vanilla and whisk until smooth.
Add the flour, baking powder, baking soda, and salt and stir until combined. Stir in the rhubarb and spread into prepared pan.
To make the streusel, combine melted flour, sugar and melted butter until crumbly. Sprinkle over cake.
Bake for 55-65 minutes for a 9x9" pan, or 35-45 minutes for a 9x13" pan, until a toothpick comes out clean or with moist crumbs. (Check first at the earliest time, and add time in 5 minute intervals until it is baked through) If the edges begin to darken too much, cover with foil for the last 15-20 minutes of bake time.
In a small saucepan, melt butter over medium heat.
Add the sugar and milk and bring to a boil over medium high heat, stirring often.
Boil for 3-4 minutes, until thickened slightly. Stir in vanilla. Serve warm with cake.