Description
Delicious rhubarb snacking cake with a crumb topping.
Ingredients
Scale
- 1 1/4 pound (565 grams) rhubarb, trimmed and cut into 1/2-inch lengths on the diagonal
- 1 1/3 cup (265 grams) granulated sugar, divided
- 1 tablespoon lemon juice
- Zest of 1 lemon
- 1/2 cup (1 stick, 4 ounces or 115 grams) unsalted butter, softened
- 1/2 teaspoon finely grated lemon zest
- 2 large eggs
- 1 1/3 cups (165 grams) all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon table salt
- 1/4 teaspoon ground ginger
- 1/3 cup (80 grams) sour cream
- 1 cup (125 grams) all-purpose flour for crumb
- 1/4 cup (50 grams) light brown sugar
- 1/8 teaspoon table salt for crumb
- 1/4 teaspoon ground cinnamon for crumb
- 4 tablespoons (1/2 stick, 2 ounces, or 55 grams) unsalted butter, melted for crumb
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, toss rhubarb with 1/3 cup sugar, lemon juice, and lemon zest. Let it sit for 15 minutes.
- In another bowl, cream together unsalted butter and remaining sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together flour, baking powder, salt, and ginger.
- Gradually add dry ingredients to the butter mixture, alternating with sour cream.
- Fold in the rhubarb mixture.
- Pour batter into a greased baking dish.
- In a small bowl, mix together crumb ingredients until crumbly. Sprinkle over the batter.
- Bake for 45-50 minutes or until a toothpick comes out clean.
- Allow to cool before serving.
Notes
- Store leftovers in an airtight container.
- Can be served warm or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
Keywords: Rhubarb Snacking Cake, Dessert, Baking