Rhubarb Snacking Cake

It is one of my all-time favourite times of the year…Rhubarb season!

I do love me some rhubarb.

This snacking cake is simple and wonderful. It is like 2 desserts in one, it has that wonderful crumb topping that love about rhubarb crisp and a moist tender cake just like this classic rhubarb cake.

What you need,

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For the rhubarb layer,

2½ cups rhubarb, chopped into ¼ inch pieces

2/3 cup granulated sugar

1 tbsp. lemon zest

For the cake layer,

½ cup butter

2/3 cup granulated sugar

1 tsp. lemon zest

2 large eggs

1 1/3 cups flour

1 tsp. baking powder

¼ tsp. salt (I used salted butter so I cut back the salt, if you use unsalted butter you can increase the salt to ¾ tsp.)

1/3 cup sour cream

For the crumb topping,

1 cup flour

¼ cup packed brown sugar

¼ tsp. ground cinnamon

4 tbsp. butter, melted

In a large bowl toss the chopped rhubarb with the sugar and lemon juice. Set aside.

In a bowl beat the butter with the sugar and lemon zest until light and fluffy.  Add in the eggs one at a time until well incorporated.  Whisk the flour, baking powder and salt together. Add ½ the flour mixture to the batter and stir to just combine. Add half the sour cream and stir to combine, and then repeat with the remaining flour mixture, ending with the last of the sour cream.

Spray a 9x13 inch baking dish well with nonstick spray.  Spread the batter in an even layer over the bottom of the pan. 

Spread the rhubarb over the batter.

In a small bowl stir together the flour, brown sugar and cinnamon.  Pour in the melted butter over the mixture and stir with a fork until it resembles coarse crumbs.

Sprinkle the topping all over the rhubarb layer.

Bake in a 350 degree oven for 45-50 minutes or until the edges pull away and a toothpick comes out clean.

Let the cake cool completely in the pan. 

Cut the cake into small squares and serve as is or if you are like me cut yourself a very large slice and top it with a big old scoop of vanilla ice cream!

I loved this cake; it is a wonderful way to enjoy rhubarb!

Enjoy!

Jen

Recipe very slightly adapted from Smitten Kitchen