Studded with juicy pink rhubarb and topped with a crunchy nut streusel, this cake is perfect for spring brunch, snacktime or dessert.
- Prep time 20 minutes
- Cooking time 1 hour & 15 minutes
- Total time 1 hour & 35 minutes
- Portion size 10 servings
Grease 9-inch (2.5 L) springform 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.
Nutritional facts Per each of 10 servings:
- Sodium 424 mg
- Protein 5 g
- Calories 367.0
- Total fat 15 g
- Saturated fat 8 g
- Total carbohydrate 55 g
- Iron 15.0
- Folate 17.0
- Calcium 10.0
- Vitamin A 13.0
- Vitamin C 3.0