Rhubarb crumble cake

cake rhubarb

A deliciously dense cake, just as good the next day as well, as long as you take it out of the pan so the crumble top doesn’t get soggy. I don’t think much can make this cake any more delicious apart from a bit of custard or cream on the side but then again, that makes almost everything better.

Perfect summer/spring time cake or when you’ve got a lot of people over, because it’s quite dense you don’t need a lot to be satisfied.

I love this cake and will definitely be making it again, another great Pinterest find. What would we do without Pinterest? I don’t even want to think about it!

Ingredients:

For the Crumb Topping

4 tablespoons unsalted butter, melted
1/2 cup white wheat flour
1/4 cup granulated sugar
1/4 teaspoon salt
For the Cake
1 pound (500g) firm rhubarb stalks, ends trimmed and cut at a very sharp angle into 3 inch long pieces
1 3/4 cups granulated sugar, divided
1 1/2 sticks unsalted butter, softened, divided
1 1/2 cups white wheat flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
freshly grated zest from one lemon
1 tablespoon freshly squeezed lemon juice
2 large eggs
1 cup buttermilk
Directions:
Preheat oven to 350. Line bottom of 9 inch spring form cake pan with parchment, butter sides of pan and parchment, dot bottom of pan with 4 tablespoons (1/2 stick) of the butter, set aside.
Crumb Topping:
Combine melted butter, flour, sugar and salt in a small bowl and stir until combined. Refrigerate until needed.
 
Cake:
In a medium sized bowl, toss rhubarb with 3/4 cup of the sugar. Set aside.
In another medium sized bowl, combine flour, baking powder and salt, set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat remaining stick of butter and cup of sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add lemon zest and juice and beat to combine. Add flour mixture in 3 additions, alternating with buttermilk in 2 additions, mixing until just combined.
Toss rhubarb one more time, then lay pieces in pan as closely together as you can without overlapping too much. Lay them in rows all going in the same direction. Pour remaining sugar from bowl over rhubarb. Pour batter in pan, smoothing the top, then sprinkle crumb mixture over batter as evenly as you can, making crumbs of all different sizes.
Bake for about an hour, or until a tester inserted intp center of cake comes out clean. Cool in pan for 10 minutes, then run a sharp knife around the edge of the cake, and invert onto a cooling rack to cool completely – don’t invert onto serving plate here, or your crunchy crumbs will become soggy.

Adapted from blueridgebaker

Lib xo

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