Rhubarb Cake
This moist cake is filled with fresh rhubarb and topped with a buttery cinnamon crumble. It is perfect for springtime and summertime dessert & brunch.
Ingredients
For the cake:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg at room temperature
- ½ cup milk
- 1 teaspoon vanilla extract
- 2 cups chopped fresh rhubarb
For the crumble topping:
- ½ cup all-purpose flour
- ¼ cup packed brown sugar
- ½ teaspoon ground cinnamon
- ¼ cup unsalted butter chilled and cut into small pieces
Instructions
Make the cake:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch or 9x13 inch baking pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together the butter and granulated sugar until light and fluffy.
- Beat in the egg until well combined, then stir in the vanilla and milk.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don't overmix!
- Gently fold in the chopped rhubarb.
- Spread the batter into your prepared baking pan.
Make the crumble topping:
- In a bowl, combine the flour, brown sugar, and cinnamon.
- Using a pastry cutter or your fingertips, cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Sprinkle the crumble topping evenly over the cake batter.
Bake the cake:
- Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool in the pan for 15-20 minutes before slicing and serving.
Notes
- Use fresh, firm rhubarb for the best flavor.
- For an extra touch of sweetness, drizzle a simple glaze over the cooled cake.
- To store, cover the cake and keep it at room temperature for up to 2 days.