As soon as I can pick rhubarb, I bake my favorite summer cake. This time, I thought I would change it up by adding Haskaps with the rhubarb. Well, it didn’t disappoint!
The mixture of both fruits and a hint of lemon in the cake, makes it my new favorite. I must confess that the next day, I ate it for breakfast along with a good cup of coffee. I think it’s an all-day cake!
- 1 1⁄2 cups of sugar, divided
- 3 tbsp of cornstarch
- 2 cups of sliced rhubarb
- 2 cups fresh or frozen Haskaps
- 3⁄4 cup of milk
- 2 tbsp of lemon juice
- 1 tbsp of lemon zest
- 2 1⁄2 cups of all-purpose flour
- 1 cup of butter, cut in cubes
- 1⁄2 tsp of baking soda
- 3⁄4 tsp of baking powder
- 3⁄4 cup of sliced toasted almonds
- 1 egg, beaten
- Add streusel to bowl with 1⁄2 cup of reserved flour/butter mixture.
- Add 3 tbsp of brown sugar.
- Add 3 tbsp of quick cooking oats.
- Add 1⁄4 cup of toasted almonds.
- Butter a 10” spring-form pan, then set aside.
- Filling: Combine 3⁄4 cup of sugar, 1⁄4 cup of water, and cornstarch in a medium pot. Stir in rhubarb and Haskaps. Cook and stir over medium heat until mixture boils and thickens. Cool and set aside.
- In a separate bowl, stir together milk, zest and lemon juice. Set aside.
- Cake: Combine flour and remaining 3⁄4 cup of sugar. Cut in butter until mixture is crumbly. Set aside 1⁄2 cup of the mixture for the streusel. Add baking soda, baking powder and 1⁄2 cup almonds. Add the egg to the milk mixture, then add to dry ingredients. Stir until just moistened.
- Spread 2/3 of the batter over the bottom, and part-way up the side of the spring-form pan.
- Spoon filling over batter.
- Drop remaining batter by small spoonfuls over filling.
- Sprinkle with streusel.
- Bake in 350°F oven for about 55-60 minutes.