Rhubarb Streusel Cake

• None None FOR THE STREUSEL
• 1/2 cup flaked coconut
• 1/2 cup gluten-free flour
• 1/3 cup sugar
• 6 tbsp (3/4 stick) butter, at room temperature
• None None FOR THE RHUBARB CAKE
• 1 2/3 lbs rhubarb, cut into 1/2-inch pieces
• 1 cup sugar
• 2 tsp ground ginger
• 12 tbsp (1 1/2 sticks) butter, at room temperature
• 3 None eggs
• 2 cups gluten-free flour
• 2 tsp gluten-free baking powder

1. Preheat the oven to 375u0b0F. Grease and line 9-inch springform pan with parchment paper. For the streusel, combine coconut, flour and sugar in a medium bowl. Using fingertips, rub in butter to make coarse crumbs. Set aside.
2. For the cake, combine rhubarb, 2 tbsp of the sugar and ground ginger in a medium bowl.
3. Beat butter and remaining sugar in a large bowl until fluffy. Add eggs, one at a time, beating well after each addition. Fold in flour and baking powder until just combined. Spoon into prepared pan. Top with rhubarb mixture; sprinkle with streusel,
4. Bake for 1 hour. Cool completely in pan on wire rack.

streusel, flaked coconut, flour, sugar, butter, rhubarb cake, rhubarb, sugar, ground ginger, butter, eggs, flour, baking powder

Taken from recipes-plus.com/api/v2.0/recipes/26289 (may not work)