Rhubarb crumble cake
  • For the crumble:
  • ¼ cup all purpose or white whole wheat flour
  • ¼ cup brown sugar
  • ¼ tsp salt
  • 2 Tbs. butter (I used salted and really liked the extra punch of salt)
  • For the cake:
  • 2 large eggs
  • 1 cup granulated sugar
  • 1 tsp. vanilla extract
  • ½ tsp. salt
  • 6 Tbs. butter, melted (again, I used salted, but unsalted will also be good)
  • 1¼ cup all purpose flour (or white whole wheat flour)
  • 2½ cups rhubarb (I used 3 fat stalks), cut into half-inch thick pieces
  1. Preheat your oven to 350F. Grease an 8 or a 9 inch cake pan.
  2. To make the crumble, put the ¼ cup flour, brown sugar, ¼ tsp. salt, and 2 Tbs. butter into a small bowl. Use your fingers to rub them together until all combined and you have pea-sized lumps. Set aside.
  3. Combine the eggs, 1 cup sugar, ½ tsp. salt, and vanilla extract in the bowl of a standing mixer, or another mixing bowl. Beat on high speed with the wire whisk attachment (or a hand held mixer) until tripled in volume, about 5 minutes.
  4. Gently fold in the melted butter. Then, fold in the flour and rhubarb until mostly combined. Spread the cake batter into the pan, and sprinkle the crumble evenly over the top.
  5. Bake the cake until it it is nicely browned on the top and a toothpick comes out clean, about 60-65 minutes for a 9-inch pan, about 65-75 minutes for an 8-inch pan.
  6. Remove from the oven and allow to cool before removing it from the cake pan. Or just allow it to cool slightly and then cut it and serve it warm from the cake pan! The cake should keep for a few days, covered with foil or plastic wrap.
Adapted from Food52
Recipe by fiveandspice.com at http://fiveandspice.com/2013/05/12/rhubarb-crumble-cake/