Rhubarb Cake

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, softened 1/2 cup (113g) unsalted butter, softened
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 2 large eggs 2 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/2 cup (120ml) buttermilk 1/2 cup (120ml) buttermilk
• 2 cups (250g) fresh rhubarb, diced 2 cups (250g) fresh rhubarb, diced
• For the crumble topping: For the crumble topping:
• 1/2 cup (63g) all-purpose flour 1/2 cup (63g) all-purpose flour
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/4 cup (50g) unsalted butter, melted 1/4 cup (50g) unsalted butter, melted

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 14g, 8g
• Carbohydrates (total, sugars): 45g, 26g
• Protein: 4g
• Fiber: 1g
• Salt: 0.3g

Preparation

1. 1.
   Preheat the oven to 350°F (175°C). Grease and flour a 9-inch (23cm) round cake pan.
2. 2.
   In a medium bowl, whisk together the flour, baking powder, and salt.
3. 3.
   In a separate large bowl, cream together the softened butter and sugar until light and fluffy.
4. 4.
   Beat in the eggs, one at a time, followed by the vanilla extract.
5. 5.
   Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Mix until just combined.
6. 6.
   Gently fold in the diced rhubarb.
7. 7.
   Pour the batter into the prepared cake pan, spreading it evenly.
8. 8.
   In a small bowl, combine the flour, sugar, and melted butter for the crumble topping. Mix until crumbly.
9. 9.
   Sprinkle the crumble topping over the cake batter.
10. 10.
    Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
11. 11.
    Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Treat your ingredients with care...

• Rhubarb — Make sure to dice the rhubarb into small pieces to ensure even distribution throughout the cake batter.

Tips & Tricks

• If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
• Serve the Rhubarb Cake warm with a scoop of vanilla ice cream for an extra indulgent treat.
• You can add a sprinkle of cinnamon to the crumble topping for a hint of warmth and spice.
• Feel free to adjust the amount of sugar in the cake batter according to your preference for sweetness.
• Leftover cake can be stored in an airtight container at room temperature for up to 3 days.

Serving advice

Serve the Rhubarb Cake as a delightful dessert after a Danish-inspired meal. It pairs well with a dollop of whipped cream or a scoop of vanilla ice cream.

Presentation advice

To enhance the presentation of the Rhubarb Cake, dust it with powdered sugar before serving. You can also garnish each slice with a fresh sprig of mint or a few slices of fresh rhubarb.