- 3/4 cup white sugar
- 1/4 cup shortening
- 1 egg
- 1/2 cup milk
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup nectarines cut into small pieces (about 1/2 inch by 1/2 inch)
- 1/2 cup white peaches cut into small pieces (about 1/2 inch by 1/2 inch)
- 1/2 cup rhubarb cut into small pieces (about 1/2 inch by 1/2 inch)
for the streusel
- 1/2 cup light brown sugar
- 1/3 cup all-purpose flour
- 1/4 cup unsalted butter cubed
for the rhubarb syrup
- 8 oz of rhubarb cut in one inch pieces (about 2 sticks)
- 1 cup white granulated sugar
- 2 cups water
1. Preheat oven to 375°F. Grease a 8×8 inch pan.
In the bowl of a stand mixer, cream together 3/4 cup sugar, shortening, and egg.
In a separate bowl, whisk 2 cups flour, baking powder, and salt. Add into stand mixer bowl. Add in milk. Mix until smooth batter forms. Stir in all the fruit. Pour batter into pan.
In a food processor, combine streusel ingredients and mix on high speed until mixture becomes small crumbles. Sprinkle over cake batter. If desired, you can thinly slice half a nectarine and press thin slices on top of the cake for garnish. Bake for 25-30 minutes until cake is set and knife inserted comes out clean.
While the cake is baking, if desired, you can make a rhubarb syrup. In a small pot, add syrup ingredients and bring to a low boil until rhubarb completely breaks down, about 15-20 minutes. Then strain out syrup and keep in an airtight bottle. Store unused portion in fridge.