Rhubarb Crumb Cake
My favorite weekends, as of late, have been the slow, lazy, relaxing variety. To start things off, Cole and I do this thing where he does our laundry while I go do our grocery shopping for the weekend. I think it's a really great trade-off, considering I thoroughly enjoy grocery shopping (he despises it) and he gets to play nerdy games on his phone while he does our laundry. It's a win-win!
This usually kicks off our weekend in a productive way all before 11am on Saturday, because the early bird gets the word am I right? It also means we’re free for the rest of the day and weekend for plenty of relaxation. Translation: binge-watching a new show and playing more nerdy games on phones. And when we need a break from that? It’s all about cooking and even baking, of course!
This recipe I threw together the other weekend is a new favorite and is perfect for weekend snacking. Since rhubarb is in season, there's no better time to whip this baby up! I adore rhubarb for it's unique tartness that pairs so perfectly with citrus and other sweet flavors. The result is a seriously hefty cake that’s ideally for nibbling on throughout the rest of the week.
I highly recommend baking this bad boy up on your next lazy weekend. Use it as a coffee companion, with a scoop of ice cream or whipped cream as a decadent dessert or just anytime - either way, it’s scrumptious as ever.
Rhubarb Crumb Cake
Adapted from Martha Stewart's Rhubarb Buckle Recipe
Ingredients
Cake
4-5 large stalks of rhubarb, trimmed and cut 1/2 inch thick
2 cups sugar, divided
2 cups flour
1 1/4 teaspoons baking powder
1 teaspoon Kosher salt
1 1/2 sticks butter, softened
1 teaspoon grated lemon zest
1 teaspoon vanilla extract
1/2 cup sour cream
Crumb Topping
1 cup all-purpose flour
1/4 cup light-brown sugar
1/4 teaspoon coarse salt
1/2 stick unsalted butter, melted
Directions
Preheat oven to 350 degrees. Coat large baking dish with cooking spray, and line with parchment paper. Stir together rhubarb and 1 cup sugar; set aside to macerate.
Combine flour, baking powder, and salt. Beat together butter, remaining cup sugar, and 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.
Stir together flour, brown sugar, and salt. Add melted butter; stir to combine.
Top with rhubarb mixture, and sprinkle with crumb topping. Bake until golden on top and cooked through, about 1 hour and 10 minutes. Let cool completely before lifting cake from pan using parchment. Remove parchment. Cut cake into squares and enjoy with coffee, with ice cream or just on its own.
