The perfect pairing for an afternoon tea!

INGREDIENTS: For the Cake:

• 1 cup butter , room temperature
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 4 large eggs
• 3 cups all-purpose flour
• 2 1/2 teaspoon baking powder
• 1 pinch of salt
• 1/2 cup milk
• 5 1/2 cups sliced fresh rhubarb , sliced 1/2 inch thick

For the Streusel Topping:

• 1 1/2 cup all-purpose flour
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 1 pinch of salt
• 1/4 teaspoon cinnamon
• 3/4 cup butter, cold

DIRECTIONS:

1. Preheat the oven to 350°F and grease a 9x13-inch baking pan. Set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment combine butter, sugar, vanilla extract, and eggs. Mix for 3-4 minutes at medium speed until combined.
3. In a small bowl combine flour, baking powder, and salt.
4. With the mixer running at low speed, alternately add flour mixture and milk in two portions. Mix until just combined. Don't overmix.
5. Pour batter into prepared pan and spread evenly. Top with sliced rhubarb and spread evenly.
6. To make the streusel, combine flour, sugar, vanilla extract, salt, cinnamon, and butter in a bowl. Mix for 2-3 minutes until all the flour is incorporated. Distribute the streusel evenly over the rhubarb.
7. Bake for about 45-50 minutes, or until a toothpick comes out clean. Let cool then serve with whipped cream or vanilla ice cream.