Updated: Mar 30
I made this Rhubarb Crumb Cake in honor of Springtime. It's one of my favorite desserts and I sometimes make a variation of it with whatever fruit I have on hand. One thing I like to do is gently poach the rhubarb before adding it to the recipe. Letting the fruit steep in a simple syrup adds the perfect amount of sweetness and creates the prettiest pink hue. I save the poaching liquid to add to my favorite cocktail/mocktail or bubbly water. It is so refreshing. This cake reminds me of a French style gateau which has a denser crumb and isn't overly sweet. There is almond in the cake batter and the crumble which gives it a nice flavor and crunch.
And if you don't like or can't find rhubarb, I've made this cake with my favorite berries and it comes out beautifully. But I'm a huge fan of rhubarb. I think because I never had it growing up. As a child I didn't find the look of rhubarb appealing at all when I saw it in the store. That all changed after I had my first taste of a strawberry rhubarb pie. Now when I see it, it reminds me that Spring is indeed here. I definitely need this cheerful spring dessert since it snowed here yesterday.
RHUBARB CRUMB CAKE
(makes one 9 x 2 inch round cake or 8 x 2 inch square cake)
2 sticks unsalted butter, room temp
3/4 cup sugar
1 1/4 cups all purpose flour
3/4 cup almond flour
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs, room temp
1/4 cup buttermilk, room temp
1 teaspoon vanilla
1 pound rhubarb, chopped
1 cup sugar
1 cup water
1/2 cup all-purpose flour
1/2 cup brown sugar
1/4 cup slivered almonds
1/2 teaspoon cinnamon
4 tablespoons unsalted butter, melted
Place the chopped rhubarb in a mixing bowl. In a saucepan, heat the water and sugar until the sugar has dissolved completely. Pour over the chopped rhubarb and stir to combine. Let the rhubarb gently poach in the simple syrup. Cool to room temperature or chill overnight in fridge until ready to use. Preheat oven to 350 degrees. Spray a cake pan with cooking spray and set aside. Make the crumble by combining the flour, brown sugar, cinnamon and salt in a mixing bowl. Stir to combine, then add the melted butter and mix until a crumbly texture is formed. Fold in the slivered almonds. To make the cake batter, stir the flour, almond flour, baking powder and salt together. In a bowl of a stand mixer, beat the butter and sugar with a paddle attachment until light and fluffy, about 5 minutes. Reduce the speed of the mixer and add eggs one at a time followed by the vanilla. Scrape down the bowl, then add in the dry ingredients followed by the buttermilk and mix until a smooth batter is formed. Pour batter into the prepared pan and smooth the top with an offset spatula. Strain the rhubarb using a sieve and reserve the poaching liquid for future use. Spoon the rhubarb over the top and sprinkle the crumb over the fruit. Place the pan in the oven and bake for approximately 45 minutes until golden brown. Turn halfway through the baking time. A toothpick will come out clean when inserted in the middle. Cool completely on a wire rack before removing the cake from the pan.
Replace the rhubarb with your favorite berry.
Instead of almond flour and almonds, try hazelnut flour and hazelnuts or pistachio flour and pistachios.
Add the poaching liquid to yogurt, ice cream or a an iced drink.
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