Rhubarb Crumb Cake
 
 
Recipe type: Cake
Serves: 6-8
Ingredients
For the rhubarb filling:
  • ½ pound rhubarb, trimmed
  • ¼ cup (50 gms) sugar
  • 2 tsp cornstarch
  • ½ tsp ground ginger
For the crumbs:
  • ⅓ cup (65 gms) dark brown sugar
  • ⅓ cup (65 gms) granulated sugar
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • pinch salt
  • 113 gms (1/2 cup) butter, melted
  • 225 gms (1¾ cup) cake flour
For the cake:
  • ⅓ cup (80 grams) sour cream
  • 1 large egg
  • 1 large egg yolk
  • 2 tsp vanilla extract
  • 1 cup (130 grams) cake flour
  • ½ cup (100 grams) sugar
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp salt
  • 6 tbsp (85 grams) softened butter, cut into 8 pieces.
Instructions
  1. Preheat oven to 325 degrees.
  2. Grease an 8-inch-square baking pan. I used an 8 inch round pan and it worked fine.
  3. Slice the rhubarb ½ inch thick and toss with the sugar, corn starch and ground ginger.
  4. For the crumbs, in a bowl whisk the sugars, spices and salt. Add the melted butter and mix till smooth.
  5. Add in the flour with a spatula or wooden spoon. Mix to make a solid dough. Leave it pressed together in the bottom of the bowl.
  6. For the cake, in a bowl whisk the sour cream, egg, yolk and vanilla together.
  7. Mix the flour, sugar, baking soda, powder and salt in the bowl of a stand mixer.
  8. Add the butter and a spoonful of sour cream mixture and mix on medium speed until flour is moistened. Increase the speed and beat for another 30 seconds, scraping down sides.
  9. Add the remaining sour cream mixture in two batches, beating 20 seconds after each addition, and scraping down the sides of bowl with a spatula.
  10. Scoop out ½ cup batter and set aside.
  11. Pour the remaining batter into prepared pan. Add the rhubarb. Dollop the set-aside batter over rhubarb.
  12. Using your fingers, break the topping mixture into big crumbs, about ½ inch to ¾ inch in size, keeping the size mostly uniform. Sprinkle over cake.
  13. Bake cake until a toothpick inserted into center comes out clean of batter (it might be moist from rhubarb), 45 to 55 minutes. Cool completely before serving.
Recipe by The Novice Housewife at https://novicehousewife.com/2016/05/06/rhubarb-crumb-cake/