Rhubarb Crumb Cake
- One batch Buttery Crumb Topping (recipe here)
- 6 stalks (500 grams) rhubarb, chopped into ½-inch pieces
- 1 cup + 3 tablespoons (235 grams) granulated natural sugar
- 7 tablespoons (100 grams) butter, softened
- 2 eggs
- Freshly grated zest of ½ lemon
- ½ teaspoon vanilla
- 1 ½ cups (190 grams) flour
- 2 teaspoons (10 grams) baking powder
- Thick pinch of salt
- ¼ cup (60 ml) milk
- Confectioner’s sugar, for serving (optional, but not really IMO)
- Preheat the oven to 350ºF. Line a 10-inch cake tin with parchment long enough to cover up the sides to the top of the pan.
- Prepare the crumb topping, and set it aside in the fridge until ready to use.
- Add the rhubarb to a small bowl, and toss with 3 tablespoons (35 grams) of sugar.
- In a separate small bowl, add the butter and beat until creamy, 30 seconds. Add the remaining sugar (200 grams), and beat until light and fluffy, 2 to 3 minutes.
- Add the egg, lemon zest, and vanilla, Beat until fluffy and well mixed, 1 minute.
- Add the flour, baking powder, salt, and milk. Beat on low until just mixed, then increase speed to high for 15 seconds.
- Scrape the batter into the prepared pan. Evenly spread the rhubarb on top. It'll seem like too much—don't worry. Sprinkle the crumb topping over the rhubarb. Again, this will feel like an overwhelming amount of crumb. It all comes out beautifully once baked!
- Bake for 1 hour, until a skewer inserted in the center comes out clean of batter (there might be some sticky rhubarb-like jam on it). Let the cake cool completely, preferably all day, or overnight. Dust generously with confectioner’s sugar before serving.