Moist and Delicious Rhubarb Crumb Cake
This is one of the best Rhubarb cakes I have ever tasted. It is not too sweet, and the crumb base and topping is flaky and not too rich, which compliments the tartness of the rhubarb nicely.
- Base and Topping:
- 3 cups flour
- 3/4 cup butter
- 1/2 tsp. salt
- 1 1/2 tsp. baking powder
- 1 extra large egg (or two medium) mixed with
- 2 about 2 tsp. milk (for binding)
- 6 cups rhubarb, washed and sliced (about 1/4" slices)
- 2 1/4 cups sugar
- 3/4 cup flour
- 3/4 cup butter, melted
- 3 eggs, beaten
Preparation time 20mins
Cooking time 80mins
Adapted from foodandfact.com
Base and Topping:
Mix the flour, salt and baking powder together in a bowl. Cut in the softened butter and then, using a fork, stir in the egg and milk mixture until just moistened. Take a bit of this mixture between your fingers and if it holds a bit when you press it together it's perfect. If it is still too crumbly to hold together at all, then using your fork, toss in a bit more milk (a teaspoon at a time) until it is just moist enough to press together. Lightly press 2/3 of this mixture into the bottom of a greased 9x13 pan.
In a mixing bowl, cream eggs and sugar. Add flour and melted butter and mix just until smooth. Stir in rhubarb and pour mixture over crumb base. Sprinkle remaining crumb mixture evenly over the top. Mix 3/4 teaspoon of cinnamon with 4 teaspoons of sugar and sprinkle this over the crumb mixture.
Bake in a 350 degree oven for 50 -60 minutes or until the center is set. Enjoy! For detailed instruction and photos, visit my blog Apron Strings and Tasty Things (www.foodandfact.com)