Rhubarb Crumb Cake
CATEGORIES
INGREDIENTS
- Cooking Time: 45 minutes
- Servings: 12
- Preparation Time: 15 minutes
- Rhubarb Filling:
- 2 cups rhubarb, cut into 1/2" pieces
- 1/4 cup sugar
- 1 teaspoon cornstarch
- 1/2 teaspoon ground ginger
- Crumbs:
- 1/2 cup butter, melted
- 1/3 cup dark brown sugar
- 1/3 cup granulated sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cardamom
- 1/8 teaspoon salt
- 1 3/4 cup cake flour
- Cake:
- 2 cups cake flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup brown sugar
- 1/2 cup butter, softened
- 1 cup sour cream
- 1 egg
- 2 teaspoons vanilla
DIRECTIONS
- Preheat the oven to 350 degrees F; butter and flour a 9" X 13" pan.
- In a small bowl, combine the rhubarb with the sugar, cornstarch, and ginger. Set aside.
- In a medium bowl, whisk together the melted butter, brown sugar, granulated sugar, cinnamon, ginger, cardamom, and salt. Fold in the cake flour. Mixture will be thick. Set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt; set aside. Cream together the brown sugar and butter. Beat in the sour cream, egg, and vanilla. Fold the flour mixture into the sour cream mixture, stirring until just blended.
- Spread the cake batter into the prepared pan. Evenly top the batter with the rhubarb pieces. Break the crumb topping into pea-sized pieces and sprinkle over the top of the rhubarb. Bake in preheated oven until a toothpick inserted into the center of the cake comes out clean, about 45 minutes.