Spring Rhubarb Crumb Cake
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Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
A light, tart, sweet version of a rhubarb crumb cake
Ingredients
  • Topping
  • ⅓ cup white sugar
  • ½ cup brown sugar
  • ½ tsp cinnamon
  • ¼ tsp ginger
  • pinch salt
  • 6 tablespoons butter room temp
  • 3 tablespoons vegetable shortening (or use 8 tblspn butter total)
  • 1 cup + 1tbsp cake flour
  • ½ tsp vanilla extract
  • Rhubarb
  • 1½ cup diced rhubarb
  • 2 tbspn white sugar
  • 1 tsp corn starch
  • ¼ tsp ginger
  • 2 tbspn flour
  • Cake
  • 1¼ cup flour
  • ½ cup white sugar
  • ½ tsp baking soda
  • pinch salt
  • 6 tbspn butter room temperature
  • 1 egg
  • 1 egg yolk
  • 1 tsp vanilla
  • ¾ cup buttermilk
Instructions
  1. Starting with the rhubarb
  2. in a bowl, coat rhubarb in sugar, ginger and corn starch and set aside
  3. Topping
  4. combine sugars, cinnamon, ginger, salt and flour well. cut in butter one tablespoon at a time adding vanilla ½ way through. continue to cut until the topping is the consistency you like...think crumb cake esque
  5. set aside
  6. Cake
  7. combine flour, sugar, baking soda and salt and mix well...add butter one tablespoon at a time to make a crumby batter.
  8. Add egg, yolk and vanilla-continuing stirring will be rather stiff and dry
  9. Add buttermilk stirring until mixture becomes smooth and sort of fluffy.
  10. When cake batter is ready, coat the rhubarb in the remaining flour and with a slotted spoon move rhubarb into cake batter (this is so as not to take all the juices gathered in your bowl). Turn rhubarb into batter gently.
  11. Grease 8X8 cake pan well.
  12. Pour rhubarb cake mixture into pan. Cover in crumb topping and place in 325 degree oven. Cooks for about 55 - 60 minutes. Let stand for 30 minutes before serving. Sprinkle with powdered sugar if desired when serving.
Recipe by at http://naturalmammas.com/spring-deliciousness-rhubarb-crumb-cake/