Rhubarb Streusel Cakes

4.2(27)

Active time: 25 min Start to finish: 45 min

by Epicurious·published 2004-08-20

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Servings

Makes 12 individual cakes

Total time

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Calories / serving

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Ingredients (16)

serves

3/4 cup all-purpose flourflour
2/3 cup packed brown sugarbrown-sugar
1/2 teaspoon cinnamoncinnamon
1/8 teaspoon saltsalt
5 tablespoons unsalted butter, softenedbutter
1/2 lb fresh rhubarb stalks, cut into 1/4-inch dicerhubarb
3 tablespoons confectioners sugarconfectioners-sugar
1 1/4 cups all-purpose flourflour
1 teaspoon baking powderbaking-powder
1 teaspoon saltsalt
1 stick (1/2 cup) unsalted butter, softenedbutter
3/4 cup granulated sugarsugar
2 large eggsegg
1/2 teaspoon vanillavanilla
1/2 cup whole milkmilk
a nonstick muffin pan with 12 (1/2-cup) muffin cups

Instructions (4 steps)

01Preheat oven to 375°F. Generously butter muffin cups and top of pan.
02Whisk together flour, brown sugar, cinnamon, and salt in a bowl. Blend in butter with your fingertips until mixture forms small clumps.

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03Whisk together flour, baking powder, and salt in a bowl. Beat together butter and sugar in a large bowl with an electric mixer at medium speed until blended, about 2 minutes. Add eggs and vanilla and beat until fluffy, about 1 minute. Reduce speed to low and add flour mixture and milk alternately in 2 batches, beginning and ending with flour mixture and mixing until just combined.

04Divide batter among muffin cups (each cup will be about half full). Toss rhubarb with confectioners sugar and sprinkle batter with rhubarb, then crumble streusel evenly on top. Bake in middle of oven until tops are golden and a tester inserted in center of a cake comes out clean, 22 to 25 minutes. Cool cakes in pan on a rack 3 minutes, then loosen edges of cakes with a small sharp knife or small metal spatula. Remove cakes from pan and put on rack to cool slightly.