Sunday, May 12, 2013

rhubarb crumb cake

It's that time of year again... Allergies, I mean, Spring! I got a bunch of rhubarb last week, and found a bit of time to do something with it! Aside from the usual oatmeal muffins, I made this cinnamony Rhubarb Crumb Cake.

Basically, a buttercake flavored with cinnamon, then a layer of sweetened rhubarb, and sweet crumbs. Pretty straightforward and pretty delicious, but doesn't quite beat Baked's NY-style crumb cake.

Rhubarb Crumb Cake
Recipe adapted from Martha Stewart via Pies and Plot

6 tablespoons unsalted butter, melted, plus more for pan
1 cup all-purpose flour
½ cup packed light brown sugar
1 teaspoon ground cinnamon

2 cups rhubarb, cut into ½ inch pieces1 tablespoon light brown sugar
1 cup all-purpose flour
½ teaspoon baking powder
1 teaspoon ground cinnamon
1 stick unsalted butter, room temperature
1 cup confectioners’ sugar
2 large eggs
2 teaspoons pure vanilla extract

Preheat oven to 350 degrees F. Butter an 8 inch square baking pan. Line it with parchment, leaving an overhand and butter the parchment.Make the crumbs. In a medium bowl, stir together flour, sugar, and cinnamon until combined. Pour in the butter and mix together with a fork until all ingredients are moistened and crumbs of various sizes have formed. Refrigerate while you make the cake.

Make the cake. In a medium bowl, combine rhubarb, brown sugar, and ¼ cup flour. In a small bowl, stir together remaining ¾ cup flour, baking powder, and cinnamon. In a large bowl, cream butter and sugar by hand or using a hand or stand mixer until light and fluffy. Beat in the eggs one at a time until once again light and fluffy. Beat in the vanilla. Mix in the flour mixture and pour into prepared pan. Spread into an even layer. Top with an even layer of rhubarb and finally an even layer of crumbs.

Bake for 50-60 minutes, rotating halfway through if necessary, until a toothpick inserted in the center comes out with a few moist crumbs. Cool completely in pan before cutting and serving. May be stored at room temperature in an airtight container for up to three days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for a couple of hours or in a 350 degree F oven for about 15 minutes.

And I still have enough rhubarb leftover to make blueberry rhubarb crisp! Score!