Rhubarb Crumb Cake from a Vermont Kitchen

May 22nd, 2013 / Comments 0

Even though our garden is overrun with weeds, the rhubarb is undaunted this spring. I made a rhubarb crumb cake to take to lunch with friends and it was a great success.  This cake is quick to make and can be made the day before it is served. rhubarb bowl sm Rhubarb Crumb Cake from a Vermont Kitchen

Rhubarb Crumb Cake
Print
Recipe type: Dessert
Author: Carol Egbert
Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Serves: 8
A rich, buttery cake featuring the sweet tart flavor of rhubarb.
Ingredients
  • 2 cups rhubarb – cut in 1/2-inch slices
  • 1 cup sugar – divided
  • 1 1/2 cups flour
  • 3/4 teaspoon ground cardamom
  • Pinch of kosher salt
  • 1/2 cup unsalted butter – shredded with box grater or cut in small pieces
Instructions
  1. Pre-heat oven to 425º
  2. Combine rhubarb with 1/2 cup of sugar and set aside.
  3. Stir together flour, remaining half cup of sugar, cardamom and salt.
  4. Add butter then use a pastry blender or fingers to combine butter with the flour mixture until it looks like coarse sand.
  5. Reserve 3/4 cup of crumb mixture and put the rest into a nine-inch springform pan.
  6. Put rhubarb on top of crumb mixture in pan.
  7. Sprinkle remaining crumbs on top.
  8. Bake for 45 minutes, until rhubarb is bubbling and crumbs are golden.
Notes

Top each serving with ice cream or unsweetened whipped cream.

    Click here to receive an email notification of my next post and to subscribe to the newsletter from Carol’s Kitchen. 

 

Tagged:

• Leave a Reply

Rate this recipe:
 

You are reading:

Rhubarb Crumb Cake from a Vermont Kitchen at Vermont food from a country kitchen – Carol Egbert.com

More Info: