This recipe is a day late and a dollar short. I made it when it was spring, and rhubarb was everywhere, but it has sat on my computer since then. It’s almost cruel to bring it up now, when rhubarb season is so thoroughly over. RHUBARB CAKE')">
I never claimed to be nice though…
The components are pretty standard cake ingredients, plus ginger. Side note: if you don’t already know, ginger freezes very well and is easier to grate when frozen (plus then you don’t end up with multiple saggy, sad, partially-used ginger knobs in your refrigerator, or, worse yet, no ginger at all).
Rhubarb gets sliced, and mixed with sugar and a touch of lemon juice. I may have leaned too heavy on the lemon juice.
Rhubarb tops dough – see that puddle-y spot to the right? Yup, too much lemon juice.
Topping ingredients! The only lemon in the topping is in my fevered imagination. Apparently lemons just have a way of sneaking into my pictures. RHUBARB CAKE')">
That is a good looking mess!!! RHUBARB CAKE')">
And finally, the product, all baked up and beautiful. This cake is excellent on the day made, but even better the day after.
- For the rhubarb: ~8 stalks rhubarb, 3/4 cup sugar, 1 tablespoon lemon juice
- For the cake: 1 stick butter, zest of 1 lemon, 2 eggs, 1 1/3 cup unbleached flour, 1 teaspoon baking powder, 1/2 teaspoon salt, 1 tablespoon grated ginger, 1/3 cup sour cream
- For the crumble: 1 cup unbleached flour, 1/4 cup brown sugar, pinch salt, 2 teaspoons cinnamon
- Preheat the oven to 350, line the bottom of your pan with parchment paper, and then grease.
- Cut the rhubarb into 1/4" slices on the diagonal. Mix with the lemon juice and sugar.
- Cream the butter, zest, and sugar. Add the eggs. Add 1/3 of the dry ingredients, then 1/2 of the sour cream, then 1/3 of the dry ingredients, 1/2 of the sour cream, and the final 1/3rd of the dry ingredients.
- Mix all of the crumble ingredients.
- Dollop the cake batter over the bottom of the prepared pan then spread out. Cover with the rhubarb mixture, then with the crumble. Bake for approximately 60 minutes, or until the top is golden brown.