The rhubarb crumb cake was really good! The cake was nice and soft and moist and the crumbs were light and sweet. Rhubarb is a bit tart and it perfectly balanced the sweetness of the crumb topping.

Rhubarb Crumb Cake

ingredients

• 1 pound rhubarb (trimmed and cut into 1/2 inch pieces
• 1/4 cup sugar
• 2 teaspoons cornstarch
• 1/2 teaspoon ground ginger
• 1/3 cup dark brown sugar
• 1/3 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/8 teaspoon salt
• 1/2 cup melted butter
• 1 3/4 cups cake flour
• 1/3 cup sour cream
• 1 large egg
• 1 large egg yolk
• 2 teaspoons vanilla extract
• 1 cup cake flour
• 1/2 cup sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 6 tablespoons softened butter (cut into 8 pieces)

directions

1. Toss the rhubarb with the sugar, cornstarch and ginger to coat.
2. Mix the sour cream, egg, egg yolk and vanilla in a large bowl.
3. Mix the flour, brown sugar, sugar, cinnamon, ginger and salt in a large bowl.
4. Mix the butter into the flour mixture.
5. Mix the sour cream mixture into the flour mixture 1/3 at a time mixing in between.
6. Pour all but 1/2 cup of the batter into a greased 8×8 inch baking dish followed by the rhubarb mixture and the remaining batter.
7. Mix the flour, sugar, baking soda, baking powder and salt in a large bowl.
8. Break the topping into big crumbs with your hands and sprinkle onto the cake.
9. Bake in a preheated 325F/170C oven until a toothpick pushed into the center comes out clean, about 50 minutes.

https://www.closetcooking.com/rhubarb-crumb-cake/