Adapted from “Rustic Fruit Desserts”
1 9″ cake or 1 8″ cake and 3 small single servings
Ingredients:
Ginger crumb topping:
1/3 cup organic whole cane sugar
1/4 cup all-purpose flour
/4 cup finely chopped candied ginger
2 tablespoons unsalted butter, melted
Cake:
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon powdered ginger
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (6 oz.) unsalted butter, at room temperature
1 cup granulated sugar
2 eggs
3/4 cup buttermilk, at room temperature
1 pound rhubarb, trimmed and thinly sliced (about 2 1/2 cups, or 5 stalks)
Instructions:
Preheat oven to 350°F. Grease a 9-inch round baking pan.
To make the crumb topping:
Mix sugar, flour and candied ginger together in a bowl, then stir in melted butter, until well combined. Place crumb in freezer while you mix cake batter – this chills the crumb so it will not immediately melt into the cake when baked.
To make the cake:
Whisk flour, baking powder, ginger, baking soda and salt together in a bowl. Using a stand mixer with the paddle attachment, cream the butter and sugar together until light and fluffy. Add eggs one at a time, scraping down the sides of the bowl after each addition. Stir in flour mixture in three additions, alternating with the buttermilk in two additions, beginning and ending with the dry ingredients. gently fold in rhubarb.
Spread batter into the prepared pan, then sprinkle ginger crumb over the cake. Bake for 45-50 minutes, or until lightly golden and firm on top. (Allow to cool to room temperature before serving.)
Wrapped in plastic wrap, the cake will keep at room temperature for 2-3 days.
Makes 8-12 servings
- Recipe courtesy of The Urban Baker..