Rhubarb Crumble Cake
A moist and delicious cake with lots of rhubarb topped with a crumbly cinnamon mixture
Servings: 9
Ingredients
Base
- 2 cups flour
- ½ cup sugar
- ½ cup cold unsalted butter
- pinch of salt
Rhubarb Filling
- 4½ - 5 cups chopped rhubarb
- ½ cup flour
- ½ cup sugar
- ½ tsp baking powder
- 2 eggs, beaten
- 1 tsp vanilla
- 1 Tbsp yogurt or sour cream
- ½ cup melted unsalted butter
Topping
- 1 cup reserved base mixture
- 1 Tbsp brown sugar optional
- ½ tsp cinnamon
Instructions
- Preheat oven to 350° and set rack in middle of oven.
- Combine base ingredients in food processor or with pastry blender until fine crumbs. Remove 1 cup of mixture and reserve for top.
- Spread mixture in 9 inch square baking pan. Press gently and evenly.
- Sift flour, sugar and baking powder. Sprinkle over top of chopped rhubarb and mix well.
- Beat eggs. Whisk in yogurt and vanilla. Pour over rhubarb and mix.
- Melt butter. Allow to cool slightly. Add to rhubarb mixture and stir to combine. Pour rhubarb over cake base.
- Add brown sugar and cinnamon to reserved base mixture. Sprinkle evenly over top of cake.
- Bake for 45 minutes. If making 8 inch cake, bake for about 50 minutes or until a toothpick inserted in the centre of the cake comes out clean.