RHUBARB CRUMB CAKE
When tart, juicy rhubarb teams up with an orange-scented cake, dessert nirvana is achieved. The stalks offer jammy brightness and a rosy hue, and a crunchy brown-sugar crumble is its crowning glory. Cozy each slice up to a spoonful of whipped cream infused with the reserved rhubarb syrup.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h10m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Toss rhubarb with 1/4 cup sugar. Let stand, tossing occasionally, until sugar dissolves, about 30 minutes. To make streusel, stir together 1/2 cup flour, brown sugar, and 1/4 teaspoon salt. Using your fingers, cut in cold butter until medium clumps form. Press mixture into bottom of bowl; refrigerate until ready to use, at least 20 minutes.
- Butter a 9-inch round cake pan and line bottom with parchment; butter parchment. Dust pan with flour; tap out excess. Whisk together baking powder and remaining 1 1/4 cups flour and 1/2 teaspoon salt. In another bowl, stir together room-temperature butter and remaining 3/4 cup sugar. Whisk in eggs, one at a time. Fold in half of flour mixture, then sour cream and zest. Stir in remaining flour mixture just to combine. Spread batter in bottom of prepared pan.
- Break streusel into large pieces; sprinkle half over batter. Strain rhubarb (reserving syrup); scatter over batter, then top with rest of streusel. Bake until cake pulls away from sides of pan and a tester inserted in center comes out clean, 40 to 45 minutes. Let cool 20 minutes. Invert onto a wire rack; let cool completely. Whip cream to soft peaks; sweeten to taste with syrup. Whisk until soft peaks return and serve with cake.
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Mariana Vera
[email protected]I'm not sure what I did wrong, but my cake didn't turn out as good as I expected. The crumb topping was too dry and the cake was a little too dense.
Sahni Kan
[email protected]This cake is a bit time-consuming to make, but it's worth the effort. It's a delicious and impressive dessert.
im_roxyy
[email protected]I love the combination of rhubarb and cinnamon in this cake. It's a classic flavor combination that never gets old.
Rana Ahmad Ali
[email protected]This cake is perfect for a summer party. It's light and refreshing, and the rhubarb gives it a unique flavor.
mary ann marin
[email protected]I'm not a baker, but this cake was easy to make and it turned out beautifully.
Rizwan Jalbani
[email protected]I had some trouble finding rhubarb, so I used strawberries instead. The cake still turned out great!
julius jessa
[email protected]This cake was a little too sweet for my taste, but my kids loved it.
Muhamma Umar shabbir
[email protected]I'm not a big fan of rhubarb, but I really enjoyed this cake. The crumb topping was especially delicious.
Md Ohidul
[email protected]I made this cake for a potluck, and it was gone in minutes! Everyone loved it.
Nalugo Rose
[email protected]This cake is so easy to make, and it always turns out perfect. I love that I can use fresh or frozen rhubarb.
Rejano Clash
[email protected]I've made this cake several times now, and it's always a hit. My friends and family love it! It's the perfect dessert for any occasion.
amer afrin
[email protected]This rhubarb crumb cake is fantastic! The cake is moist and flavorful, and the crumb topping is perfectly sweet and crunchy. I love the tartness of the rhubarb, and the sweetness of the cake balances it out perfectly.