Rhubarb Streusel Cakes

Gourmet, April 2003

You will need:

For topping:

• 3/4 cup all-purpose flour
• 2/3 cup packed brown sugar
• 1/2 teaspoon cinnamon
• 1/8 teaspoon salt
• 5 tablespoons unsalted butter, softened
• 1/2 lb fresh rhubarb stalks, cut into 1/4 inch dice
• 5 tablespoons confectioners' sugar

For cake batter:

• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 stick (1/2 cup) unsalted butter, softened
• 2 large eggs
• 1/2 teaspoon vanilla
• 1/2 cup whole milk

Special equipment: a nonstick muffin pan with 12 (1/2 cup) muffin cups

Directions:

1. Preheat oven to 375°F. Generously butter muffin cups and top of pan.
2. Make streusel (for topping):
   Whisk together flour, brown sugar, cinnamon, and salt in a bowl. Blend in butter with your fingertips until mixture forms small clumps. Set aside.
3. Make batter:
   Whisk together flour, baking powder, and salt in a bowl. Beat together butter and sugar in a largte 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.
4. Top and bake cakes:
   Divide 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.