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Prairie Streusel Topped Cake

Ingredients

¾ cup (175 mL) whole barley flour
¾ cup (175 mL) all-purpose flour
4 ½ tsp (22 mL) baking powder
¼ tsp (1 mL) salt
1/3 cup (75 mL) butter or margarine
¾ cup (175 mL) granulated sugar
2 eggs
¾ cup (175 mL) milk
4 cups (1 L) Saskatoon berries
1 cup (250 mL) sliced rhubarb

In a small bowl, combine the barley flour, all-purpose flour, baking powder and salt. In a large bowl, cream butter and granulated sugar. Beat in eggs and milk. Gradually stir in dry ingredients. When mixed, pour into a greased 13 x 9 inch (3 L) baking dish. Sprinkle Saskatoon berries and rhubarb over top of batter. Cover with topping.

Topping

¾ cup (175 mL) whole barley flour
¾ cup (175 mL) all-purpose flour
½ cup (125 mL) granulated sugar
1 ½ tsp (7 mL) cinnamon
1/3 cup (75 mL) butter or margarine

In a small bowl, combine the barley flour, all-purpose flour, granulated sugar, butter or margarine and cinnamon using a pastry blender or fingertips. Sprinkle evenly over top of the base. Bake at 350⁰F (180⁰C) for 40 to 45 minutes.

Note: For dessert, serve warm with ice cream. For a snack, serve with coffee or tea.

Makes 10 servings.

Nutrition Information (per serving):

Calories: 392
Protein: 5 g
Carbohydrate: 61 g
Fibre: 5 g
Sugars: 27 g
Fat: 16 g
Saturated Fat: 8 g
Trans Fat: 0.5 g
Cholesterol: 72 mg
Sodium: 353 mg
Potassium: 166 mg