Recipe by Studentchef
This also appeared in the Montreal Gazette at the exact same time as the other two rhubarb recipes. The rhubarb was a featured ingredient for the day.
- 2⁄3 cup all-purpose flour
- 1⁄2 cup brown sugar, packed
- 1⁄4 teaspoon cinnamon
- 3 tablespoons unsalted butter, softened
- 1 1⁄4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1⁄2 cup unsalted butter, softened
- 3⁄4 cup granulated sugar
- 2 large eggs
- 1⁄2 teaspoon vanilla
- 1⁄2 cup whole milk
- 1⁄2 lb fresh rhubarb, stalks peeled and cut into 1/4 unch dice
- 3 tablespoons confectioners' sugar
Directions See How It's Made
- Preheat oven to 375°F Generously butter an 8 inch round pan or spring form pan, line the base with parchment paper, then lightly butter the paper.
- Make the crumble topping: Whisk together flour, brown sugar, cinnamon and salt in a bowl.
- Blend in butter with your fingertips until mixture forms small clumps.
- Make cake batter: Whisk together flour, baking powder, and salt in a bowl.
- In a separate large bowl, beat together butter and sugar with electric mixer at medium speed until blended, about two minutes.
- Add eggs and vanilla and beat until fluffy, about one minute.
- Reduce speed to low and add flour mixture and milk alternately in two batches, beginning and ending with the flour mixture until just combined.
- Top and bake cake: Spread batter evenly in pan.
- Toss rhubarb with icing sugar, then immediately sprinkle over batter.
- Scatter the crumble topping evenly on top.
- Bake in the middle of oven until top is golden and a tester inserted comes out clean, about 40 minutes.
- Cool cake in pan on a rack for three minutes, then loosen edges of cake with a sharp knife or small spatula.
- Remove cake from pan or unclip the spring form and put on rack to cool slightly.
- Serve warm or at room temperature.