Rhubarb Buckle

By á-2799

Ingredients

• 1 lb + 10 oz rhubarb, trimmed and cut 1/2" thick on the bias
• 2 c sugar
• 2 c flour
• 1 1/4 tsp baking powder
• 1 tsp coarse salt
• 1 1/2 sticks unsalted butter, softened
• 1 tsp finely grated lemon zest
• 3 lg eggs
• 1 tsp vanilla
• 1/2 c sour cream
• 1 c flour
• 1/4 c lt brown sugar
• 1/4 tsp coarse salt
• 1/2 stick unsalted butter, melted

Preparation

Step 1

Cake: preheat oven to 350 with rack in centre position. Coat two 9" square cake pans with cooking spray and line with parchment, leaving an overhang on 2 sides. Stir together rhubarb and 1 cup sugar; set aside to macerate.
Whisk together flour, baking powder and salt. Beat together butter, remaining cup sugar and the lemon zest until light and fluffy. Beat in eggs, 1 at a time, then beat in vanilla. Beat in flour mixture in 2 additions, alternating with sour cream, beginning and ending with flour mixture.
Crumb topping: stir together flour, brown sugar and salt. Add melted butter, stir to combine.
Divide batter between pans top with rhubarb mixture and sprinkle with crumb topping. Bake until golden on top and cooked through, about 1 hr 5 minutes. Let cool completeley