- 12
Ingredients
- all-purpose flour
- cornmeal
- granulated sugar
- light brown sugar
- baking powder
- kosher salt
- chilled unsalted butter, cut into pieces
- large egg, beaten to blend
- (1 stick) unsalted butter, room temperature, plus more for pan
- all-purpose flour, plus more for pan
- rhubarb, trimmed, sliced 1/4" thick (about 5 cups)
- grated peeled ginger
- granulated sugar, divided
- cornmeal
- baking powder
- kosher salt
- whole milk
- plain whole-milk Greek yogurt
- (packed) light brown sugar
- large egg yolks
Preparation
Step 1
Whisk flour, cornmeal, granulated sugar, brown sugar, baking powder, and salt in a medium bowl. Using your fingers, work in butter until pieces are the size of small peas. Using a fork, mis in egg until mixture comes together in varying size clumps. Cover and chill.
DO AHEAD: Crumb can be made 3 days ahead. Cover and chill.
Preheat oven to 350°. Lightly butter and flour a 13-by-9" baking dish. Toss rhubarb, ginger, and ¼ cup granulated sugar in a medium bowl.
Whisk cornmeal, baking powder, salt, and 1 cup flour in another medium bowl. Whisk milk and yogurt in a small bowl.
Using an electric mixer on medium-high speed, beat brown sugar, remaining ½ cup sugar, and 1/2 cup butter until light and fluffy, about 3 minutes. Add egg yolks one at a time, beating to blend between additions.
Reduce speed to low and add dry ingredients in 3 additions, alternating with milk mixture in 2 additions, beginning and ending with dry ingredients. Fold in rhubarb mixture. Scrape batter into prepared pan and scatter crumble topping over.
Bake cake until golden brown and a tester inserted into the center comes out clean, 55–65 minutes. Transfer to a wire rack and let cool slightly.