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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 10 |
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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. Ingredients:
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:
1. 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.
2. Make the crumble topping: Whisk together flour, brown sugar, cinnamon and salt in a bowl.
3. Blend in butter with your fingertips until mixture forms small clumps.
4. Make cake batter: Whisk together flour, baking powder, and salt in a bowl.
5. In a separate large bowl, beat together butter and sugar with electric mixer at medium speed until blended, about two minutes.
6. Add eggs and vanilla and beat until fluffy, about one minute.
7. Reduce speed to low and add flour mixture and milk alternately in two batches, beginning and ending with the flour mixture until just combined.
8. Top and bake cake: Spread batter evenly in pan.
9. Toss rhubarb with icing sugar, then immediately sprinkle over batter.
10. Scatter the crumble topping evenly on top.
11. Bake in the middle of oven until top is golden and a tester inserted comes out clean, about 40 minutes.
12. Cool cake in pan on a rack for three minutes, then loosen edges of cake with a sharp knife or small spatula.
13. Remove cake from pan or unclip the spring form and put on rack to cool slightly.
14. Serve warm or at room temperature.
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