Cory Schreiber & Julie Richardson's Rhubarb Buckle with Ginger Crumb
INGREDIENTS
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1/3 cup granulated sugar
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1/4 cup all-purpose flour
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1/4 cup finely chopped candied ginger
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2 tablespoons unsalted butter, melted
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1 3/4 cup all-purpose flour
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1 teaspoon baking powder
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1 teaspoon dried ginger
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1/2 teaspoon baking soda
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1/2 teaspoon fine sea salt
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3/4 cups unsalted butter, at room temperature
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1 cup granulated sugar
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2 eggs
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3/4 cups buttermilk, at room temperature
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1 pound rhubarb, trimmed and thinly sliced
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