Scottish Rhubarb & Ginger Crunchy Streusel Cake

Serves	16 pieces
Prep time	20 minutes
Cook time	40 minutes
Total time	1 hour
Allergy	Egg, Milk, Wheat
Dietary	Vegetarian
Meal type	Dessert, Snack
Misc	Child Friendly, Freezable, Serve Cold, Serve Hot
Occasion	Barbecue, Birthday Party, Casual Party, Christmas, Easter, Halloween
Region	British
By author	Karen S Burns-Booth

A delectable layered cake where the jam is baked inside along with a nutty streusel mixture, as well as being topped with a streusel layer too. The cake is perfect for any afternoon tea table, as well as being served warm as a "pudding cake" along with custard or cream. I used Mackays Rhubarb and Ginger Preserve, but you could use Mackays Raspberry Preserve and add almonds and ground cinnamon to the streusel mix, instead of the ginger. Makes 16 generous slices/squares.

Ingredients

Cake

100g margarine or butter
150g caster sugar
2 free-range eggs, beaten
100mls fresh milk
225g sifted self-raising flour
1/2 jar of Mackays Rhubarb and Ginger Preserve (or preserve of your choice)

Streusal Topping

25g butter
25g flour
75g soft brown sugar
1/2 teaspoon ground ginger
6 small crystallised ginger balls, cut into small pieces
50g chopped mixed nuts (I used chopped pecans, but any nuts are suitable)

Note

A delectable layered cake where the jam is baked inside along with a nutty streusel mixture, as well as being topped with a streusel layer too. The cake is perfect for any afternoon tea table, as well as being served warm as a "pudding cake" along with custard or cream. I used Mackays Rhubarb and Ginger Preserve, but you could use Mackays Raspberry Preserve and add almonds and ground cinnamon to the streusel mix, instead of the ginger. Makes 16 generous slices/squares.

Directions

Step 1	Pre-heat oven to 180C/350F/Gas Mark 4 and grease and line a 28 x 18 (11" x 7") cake tin. Make the nutty streusal mixture by rubbing the butter into the flour and then adding the sugar, ground ginger, crystallised ginger pieces and the chopped nuts - set to one side until needed.
Step 2	Cream the margarine or butter together with the sugar until light and fluffy, and then add the beaten eggs with the milk.
Step 3	Fold in the flour and mix well.
Step 4	Spoon half of the cake mixture into the prepared cake tin. Drop spoons of the rhubarb and ginger preserve over the cake mixture and then scatter half of the nutty streusal mixture over the top of the jam.
Step 5	Cover with the remaining cake mixture and then the rest of the nutty streusal mixture and bake for 40 minutes, or until the cake is well risen, golden brown and firm to the touch.
Step 6	Allow the cake to cool in the tin before cutting into squares and serving with tea or coffee.
Step 7	This cake is also perfect for picnics, lunch boxes and when warmed up and served as a "pudding" cake. Can be frozen in slices.