Vicki's Rhubarb and Nut Streusel Cake

In med. pan, combine:
3/4 c sugar
3 tbsp corn starch

Stir in:
3 c diced fresh rhubarb

Cook and stir over medium heat until mixture comes to a boil and thickens. Cool;
set aside.

Stir together:
3/4 c milk
1 tbsp vinegar
Set aside.

Combine:
2 1/4 c all-purpose flour
3/4 c sugar

Cut in until crumbly:
3/4 c butter
Set aside 1/2 c.

To remainder, add:
1/2 tsp baking powder
1/2 tsp baking soda
1/2 c finely chopped nuts (eg almonds)

Combine:
1 egg, beaten
milk mixture
Add to dry ingredients. Stir until just moistened.

Spread 2/3 of batter over bottom and sides of buttered 9" springform pan. Spoon
rhubarb over batter. Drop remaining butter by spoonfuls over filling. Sprinkle
with reserve mixture.

Bake at 350 for 50 minutes or until toothpick comes out clean.