Rhubarb Crumble Cake

In this video you will learn how to make the most delicious rhubarb crumble cake. Using fresh or frozen rhubarb, this cake is an easy way to use up rhubarb from your garden. It was my favourite after school cake to snack on. Pair it with ice-cream or a coffee for the ultimate afternoon pick me up. Like and subscribe to our channel for more videos like this, and leave a comment if you give this recipe a try - happy baking!

Ingredients:

• 1/2 c unsalted butter (softened)
• 1 1/2 c granulated sugar
• 1 large egg
• 1 tsp vanilla
• 2 c flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1/4 tsp cinnamon
• 1 c buttermilk
• 2.5 - 3 c chopped rhubarb (fresh or frozen)

Crumble Topping:

• 1 c packed brown sugar
• 2 tsp cinnamon
• 1/4 c unsalted butter (softened)
• 1/4 c flour

Directions:

1. Preheat oven to 350F.
2. In large bowl, beat the butter and sugar until pale and creamy, about 3 minutes. Beat in the egg and vanilla.
3. In a medium bowl, whisk the flour, baking soda, salt, and cinnamon. Add to the butter mixture in two additions, alternating with the buttermilk.
4. Fold in the chopped rhubarb. (Tip: if using frozen rhubarb, you may want to lightly coat the rhubarb with some extra flour to absorb the moisture).
5. Spread the batter in a parchment lined 9"x13" baking pan.
6. In a small bowl, hand mix together the butter, brown sugar, cinnamon, and flour to make the sugar crumble topping. Scatter this mixture over the baking pan.
7. Bake for 40-50 minutes, or until a toothpick comes out clean.
8. Let cool. Serve on its own, or with a scoop of vanilla ice-cream!