Description
A breakfast cake sweetened naturally with rhubarb.
Ingredients
- FOR THE RHUBARB FILLING:
- ½ pounds Rhubarb, Cut Into 1/2 Inch Pieces
- ¼ cups Sugar
- 2 teaspoons Cornstarch
- ½ teaspoons Ground Ginger
- FOR THE CRUMBS:
- ⅓ cups Dark Brown Sugar
- ⅓ cups Sugar
- 1 teaspoon Ground Cinnamon
- ⅓ teaspoons Ground Ginger
- ⅛ teaspoons Salt
- ½ cups Butter, Melted
- 1-¾ cup Cake Flour
- FOR THE CAKE:
- ⅓ cups Sour Cream
- 1 whole Large Egg
- 1 whole Egg Yolk
- 2 teaspoons Vanilla Extract
- 1 cup Cake Flour
- ½ cups Sugar
- ½ teaspoons Baking Soda
- ½ teaspoons Baking Powder
- ¼ teaspoons Salt
- 6 Tablespoons Butter Softened, Cut Into 8 Pieces
Preparation
Preheat oven to 325ºF. Spray an 8-inch-square baking pan.
For the rhubarb filling:
Slice rhubarb in 1/2 to 1 inch pieces and toss with sugar, cornstarch and ginger. Set aside.
For the crumbs:
In a large bowl, whisk sugars, spices and salt into melted butter until smooth. Add flour with a spatula or wooden spoon. It will look and feel like solid dough. Leave it pressed together in the bottom of the bowl and set aside.
For the cake:
In a small bowl, stir together sour cream, egg, egg yolk and vanilla. Using a mixer fitted with paddle attachment, mix together flour, sugar, baking soda, baking powder and salt. Add butter and add a spoonful of sour cream mixture and mix on medium speed until flour is moistened. Increase speed and beat for 30 seconds.
Add remaining sour cream mixture in 2 batches, beating for 20 seconds after each addition, scraping down the sides of bowl with a spatula. Scoop out about 1/2 cup batter and set aside. Pour remaining batter into prepared pan. Spoon rhubarb over batter. Dollop reserved batter over rhubarb. Using your fingers, crumble the crumble mixture all over the top. Sprinkle it all over cake.
Bake cake until a toothpick inserted into center comes out clean of batter 45–55 minutes. Cool completely before serving.
