Gotta love that crumb topping.
I LOVE a crumb topping! Buttery, sweet, crunchy . . . whether it’s a jammy fruit crisp or a rich moist crumb cake, the crumbs are always my favorite part.
So it’s no surprise that when I started thinking about this cake, my top priority was make sure there was a massive amount of buttery, brown-sugary crumbs crowning that luscious layer of rhubarb. This is the result.
Buttery, brown sugar crumbs scattered over a bed of sweet, tangy rhubarb, all perched on a bed of super-soft, almond-flecked cake. The cake is beautifully tender and moist, just sweet enough to support the tartness of the rhubarb and that blanket of rich and decadent crumbs. I could keep going, but I’ll just leave it at this: this Rhubarb Crumb Cake is, quite simply, one of the best things I’ve eaten all year.
If you’ve never worked with rhubarb before, don’t be intimidated! It has a reputation for being ridiculously tart and stringy—sort of a mouth-puckering cousin to celery—but it’s not really that tough to work with. Cut it up and toss it with some sugar, and it promises to cook down into a luscious jam with an addictive tang that pairs beautifully with the freshness of strawberries or raspberries—or the richness of brown butter or nuts.
Whether you’re crazy about crumbs like me or just looking for your next sweet snack, I hope you try this rhubarb crumb cake. It’s a easy, elegant (and downright yummy!) cake that will be a delicious addition to any occasion, whether you’re looking for a potluck dessert, a mid-afternoon snack, or (shhhh!) your next breakfast!
Enjoy!
Rhubarb Crumb Cake
(Serves 9)
3 cups (340 grams) chopped rhubarb (bite-sized pieces)
2/3 cup (140 grams) granulated sugar, divided
1 ¼ cups (164 grams) all-purpose flour, divided
2/3 cup (140 grams) brown sugar, divided
¼ cup (35 grams) toasted almonds, chopped
3/8 teaspoon Diamond Crystal kosher salt, divided
10 tablespoons (141 grams) unsalted butter, at room temperature, divided
½ cup (45 grams) almond flour
1 teaspoon baking powder
1 large egg
½ cup (140 grams) plain full-fat yogurt
Special equipment: baking sheet, parchment paper, 8x8 metal baking pan.
Method
For the rhubarb topping, toss rhubarb with 1/3 cup granulated sugar in a large bowl. Let sit for 30 minutes.
For the crumb topping, line a baking sheet with parchment paper.
In a small bowl, whisk together ½ cup all-purpose flour, 1/3 cup brown sugar, almonds, and 1/8 teaspoon salt until combined. Using your fingers, rub in 4 tablespoons butter until incorporated and large clumps form when you press the mixture together. Spread the crumb mixture onto the prepared baking sheet and refrigerate for 20 minutes or freeze for 10.
For the cake, preheat the oven to 350 degrees F. Grease an 8 x 8 metal baking pan and line with parchment paper, letting the paper overhang the edges for easy removal.
In a small bowl, whisk together remaining ¾ cup all-purpose flour, almond flour, baking powder, and remaining ¼ teaspoon kosher salt. In another larger bowl, cream together the remaining 6 tablespoons butter, 1/3 cup granulated sugar, and 1/3 cup brown sugar until light and fluffy. Beat in the egg and the almond extract, then switch to a rubber spatula and fold in the flour mixture and the yogurt until just combined.
Pour the batter into the prepared pan. Drain the rhubarb and spread it on top of the batter. Sprinkle evenly with the chilled streusel.
Bake for 55-65 minutes, or until the top is light golden brown, the center is firm when lightly touched, and a toothpick inserted in the center comes out clean.
Originally posted May 14, 2022.
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