Rhubarb Streusel Cake - cooking recipe

Ingredients

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

Preparation

Preheat the oven to 375\u00b0F. 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.
For the cake, combine rhubarb, 2 tbsp of the sugar and ground ginger in a medium bowl.
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,
Bake for 1 hour. Cool completely in pan on wire rack.