Rhubarb Crumb Cake

Rhubarb Crumb Cake

Yesterday was the first day of spring and that always makes me start thinking about rhubarb. Rhubarb has become a recent food trend, but growing up in Minnesota rhubarb is part of my DNA. Even with a generous amount of sugar, rhubarb has a tart taste similar to raspberries. It is often mixed with strawberries in pies and jams but I think that is just a waste of good rhubarb. When I am lucky enough to get “up north” during rhubarb season, I carefully ration it between Rhubarb Pie (my husband’s favorite) and Rhubarb Custard Dessert (my favorite). Any extra then goes in the freezer for Rhubarb Crumb Cake.

Rhubarb grows like a weed in Minnesota, but it must love cold winters and cool summers because I have never been able to grow it here in Missouri. Since rhubarb has started drawing attention, I have started seeing  it in the grocery store, but it is a very expensive weed. This cake was made from frozen rhubarb since it is too early for the good stuff. If you don’t have rhubarb you can substitute chopped apples. 

Disclaimer: The picture above is as close we could get to fresh rhubarb in March. Swiss Chard looks similar but the leaves of rhubarb are poisonous which is a big difference. The leaves do work great as mosquito swatters which is what my mom would use sitting outside on a Minnesota summer evening. (a chemical-free repellent)

Rhubarb Crumb Cake		Skill Level:  Easy and quick
Cake Ingredients:
1 ½ c.	Brown sugar
½ c.	Butter (softened)
1	Egg
1 tsp.	vanilla
1 c.	Buttermilk
1 tsp.	Baking Soda
2 c.	Flour
1 tsp.	Cinnamon
2 c.	Rhubarb (apples can also be used)
Topping Ingredients:
½  c.	Sugar
½ c.	Brown Sugar
1 ½  tsp.	Cinnamon
Spray a 9x13 inch pan with nonstick spray and preheat the oven to 350 degrees. Dice fresh rhubarb or if you are using frozen let it thaw in a colander to drain the excess liquid while you are preparing the batter. Mix brown sugar and butter in mixer until smooth then add the egg and vanilla beating just until smooth. Stir the baking soda into the buttermilk to dissolve it and set it aside. Mix the flour and cinnamon together. Alternately add the two mixtures starting and ending with the flour mixing until smooth. Stir in 2 cups of diced rhubarb. Put batter in prepared pan then sprinkle with the topping ingredients which have been mixed together. Bake in the center of the oven for 40-45 minutes or until a toothpick comes out clean and the cake springs back when touched. Source: My recipe box