Rhubarb Snacking Cake
This Rhubarb Snacking Cake features a moist cake with fresh rhubarb and a crumbly topping.
Equipment
- Mixing bowl
- Baking Pan
Ingredients
For the Cake
- 1 ¼ pound rhubarb, trimmed and cut into ½-inch lengths
- 1 ⅓ cup granulated sugar, divided
- 1 tablespoon lemon juice
- Zest of 1 lemon
- ½ cup unsalted butter, softened
- ½ teaspoon finely grated lemon zest
- 2 large eggs
- 1 ⅓ cups all-purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon table salt
- ¼ teaspoon ground ginger
- ⅓ cup sour cream
For the Crumb
- 1 cup all-purpose flour
- ¼ cup light brown sugar
- ⅛ teaspoon table salt
- ¼ teaspoon ground cinnamon
- 4 tablespoons unsalted butter, melted
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a baking pan.
- In a mixing bowl, combine rhubarb, 1 cup of sugar, lemon juice, and lemon zest. Set aside.
- In another bowl, cream together the butter and remaining sugar. Add eggs and mix well.
- Combine flour, baking powder, salt, and ginger in a separate bowl. Gradually add to the butter mixture, alternating with sour cream.
- Fold in rhubarb mixture. Pour into the prepared pan.
- For the crumb, mix flour, brown sugar, salt, and cinnamon in a bowl. Add melted butter and mix until crumbly.
- Sprinkle the crumb mixture over the cake batter.
- Bake for 45-50 minutes or until a toothpick comes out clean.
Notes
Let the cake cool before serving. You can serve it with whipped cream or ice cream.