Recipe - Rhubarb And Nut Streusel Cake

1 One half cup Sugar/divided
3 tablespoon Corn starch
3 cup Diced fresh rhubarb
Three fourths cup Milk
1 tablespoon Vinegar
2 One fourth cup Allpurpose flour
Three fourths cup Butter
One half teaspoon Baking powder
One half teaspoon Baking soda
One half cup Finely chopped nuts
1 Egg(beaten)

Combine Three fourths cup sugar and corn starch in medium sauce. Stir in rhubarb.
Cook and stir over medium heat until mixture comes to a boil and thickens.
Cool and set aside. Stir together milk and vinegar and set aside. Combine
flour and remaining Three fourths cup sugar. Cut in butter until mixture is crumbly
and set One half cup of mixture aside. To remainder add baking powder, baking
soda and nuts. Combine egg and milk mixture and add to dry ingredients,
stir until just moistened. Spread 2/3 of the batter over the bottom and
sides of a buttered 9" spring form pan. Spoon rhubarb filling over batter.
Drop remaining batter over rhubarb by spoonful, sprinkle with reserved
streussel mixture. Bake in preheated 350 F oven 50 minutes.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini