rhubarb crumb cake

Name: Rhubarb Crumb Cake
Prep time: 15 min
Cook time: 1 h
Yield: 8
Cuisine: Canadian
Ingredients: CRUMB TOPPING:; 1 cup(s) all-purpose flour; 1/4 cup(s) white sugar; 1/4 cup(s) brown sugar; 3/4 teaspoon(s) cinnamon; 1/3 cup(s) butter, softened; CAKE:; 3 cup(s) fresh or defrosted frozen rhubarb; 2/3 cup(s) white sugar; 1/3 cup(s) butter, at room temperature; 2 large eggs; 1 teaspoon(s) pure vanilla extract; 1 1/2 cup(s) all-purpose flour; 1 teaspoon(s) baking powder; 1/2 teaspoon(s) baking soda; 1/4 teaspoon(s) sea salt; 1/2 cup(s) sour cream or greek yogurt

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review

Private Recipe by

Annacia *

@Annacia

Moose Jaw, SK

Old fashioned goodness that is still a spring and summer pleasure.

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(1 rating)

yield 8 -10

prep time 15 Min

cook time 1 Hr

method Bake

Ingredients For rhubarb crumb cake

CRUMB TOPPING:
1 c

all-purpose flour
1/4 c

white sugar
1/4 c

brown sugar
3/4 tsp

cinnamon
1/3 c

butter, softened
CAKE:
3 c

fresh or defrosted frozen rhubarb
2/3 c

white sugar
1/3 c

butter, at room temperature
2 lg

eggs
1 tsp

pure vanilla extract
1 1/2 c

all-purpose flour
1 tsp

baking powder
1/2 tsp

baking soda
1/4 tsp

sea salt
1/2 c

sour cream or greek yogurt

How To Make rhubarb crumb cake

1
Make the crumb topping:

2
In a medium bowl, stir together the flour, sugars and cinnamon. Using your fingers, rub in the butter, squeezing to form clumps. Place bowl in freezer until needed.
3
Make the cake: Pre-heat over to 350f.
4
In a large bowl with an electric mixer or the bowl of a stand mixer fitted with a paddle attachment, beat the butter with 2/3 cup white sugar until combine. Beat in eggs, one at a time. Beat in vanilla. Scrape down bowl.
5
In a separate bowl, whisk together the flour, baking powder, baking soda and salt. With mixer on low, stir in flour alternately with sour cream/yogurt, making 3 additions of the flour and 2 additions of the sour cream.
6
Spread batter in to a parchment-lined 9x9-inch square baking pan. Sprinkle batter with 1/2 of the crumb mixture. Top with rhubarb. Sprinkle 1 Tbsp. white sugar over the rhubarb, then top with remaining crumb mixture.
7
Bake in the center of oven until tester comes out clean, about 55-65 minutes.
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