Rhubarb Buckle with Ginger Crumb
Unfussy and crazy moist. Perfect with coffee, tea; walking by this cake is enough of a reason to pull out out a fork and plate. Make two and share.
TOPPING:
1/3 cup granulated sugar
1/4 cup all purpose flour
1/4 cup finely chopped candied ginger
2 tablespoons unsalted butter, melted
CAKE:
non-stick spray for pan
1 3/4 cup AP flour
1 teaspoon baking powder
1 teaspoon dried ginger
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 sticks unsalted butter at room temp
1 cup granulated sugar
2 eggs
3/4 cup buttermilk
3 cups thinly sliced rhubarb (1/3-inch thick)
1. Preheat oven to 350F. Coat a 9-inch round baking pan with nonstick spray.
2. For the topping: mix the sugar, flour, and candied ginger together, then stir in the melted butter. Put the crumb in the freezer while you mix the cake batter. (According to the recipe, this “chills” the crumb so it will not immediately melt into the cake when baked).
3. For the cake: Whisk the flour, baking powder, ginger, baking soda and salt together in a bowl. Using a hand held or stand mixer with paddle attachment, cream the butter and sugar together until light and fluffy, 3 to 5 minutes. Add the eggs one at a time, scraping down the sides of the bowl after each addition. Stir in the flour mixture in three additions alternating with the buttermilk in two additions, beginning and ending with the dry ingredients and scraping down the sides of the bowl occasionally. Fold in the rhubarb.
4. Spread the batter into the prepared pan, then sprinkle the ginger crumb over the cake. Bake for 1 hour, to 1 hour 15 minutes, or until lightly golden and firm on top.
No related posts.
