Oma's Rhubarb Cake

Absolutely nomnominom. I didn't have any sour cream so used up a tub of buttermilk, plant based cream and soya milk. It was so light and juicy, the streusel came out perfectly crispy which added to the experience with the moistness of the cake

Delicious, but next time I would reduce the sugar by a third. I also added an extra cup of rhubarb and used a mixture of yoghurt and sourcream. Took longer to cook than 45 mins, and in the end I turned the temp up. Streusel topping left a pool of melted butter in the middle- would consider changing the ratios next time too! Served with Greek yoghurt mixed with ginger purée, vanilla and maple syrup. Will definitely make again.

Well received! Added pear and made brown sugar topping