---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Rhubarb and Nut Streusel Cake
  Categories: Desserts
       Yield: 4 servings
  
   1 1/2 c  Sugar/divided                       3 tb Corn starch
       3 c  Diced fresh rhubarb               3/4 c  Milk
       1 tb Vinegar                         2 1/4 c  All-purpose flour
     3/4 c  Butter                            1/2 ts Baking powder
     1/2 ts Baking soda                       1/2 c  Finely chopped nuts
       1 ea Egg (beaten)                    
  
   Combine 3/4 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 3/4 cup sugar. Cut in butter until mixture is crumbly
   and set 1/2 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.
  
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