Not much baking to report lately but I did make a very nice rhubarb streusel cake last weekend. Not too sweet, perfect with a cup of coffee. I used Smitten Kitchen’s recipe, which she adapted from Martha Stewart: https://smittenkitchen.com/2012/05/rhubarb-snacking-cake/
I added vanilla to the batter and used cinnamon instead of ginger (didn’t have any). I also added a bit of additional butter to the streusel but the proportions given in the recipe are WAY off - too much flour, and it really needs some white sugar to brown properly. I should have gone with my cut on this but decided to try it Martha’s way this time, and it was a mistake. I prefer a streusel with equal parts sugar and flour, plus enough butter to make it come together properly (about 1/4 of the amount of the dry ingredients, so 1/2 c flour, 1/2 c sugar and 1/4 c butter, or thereabouts). I generally do half white sugar, half brown.
