The rhubarb love fest continues in my kitchen with a crumbly bite of goodness. My three-year-old niece reports this cake is so “ma-li-shush”; a fitting name for a cake, one threatening to buckle any spring fitness plans. Buttermilk batter with tangy rhubarb in a candied ginger crumb top. Yup. “Malicious.”
Rhubarb Buckle with Ginger Crumb adapted from “Rustic Fruit Desserts”
What you need:
for Ginger Crumb Topping
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⅓ cup granulated sugar
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¼ cup all purpose flour
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⅓ cup finely chopped candied ginger
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2 tablespoons unsalted butter, melted
for cake
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1¾ cup all purpose flour
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1 teaspoon baking powder
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1 teaspoon dried ginger
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½ teaspoon baking soda
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½ teaspoon fine sea salt
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¾ cups unsalted butter, at room temp
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1 cup granulated sugar
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2 eggs
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¾ cups buttermilk, at room temp
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1 pound rhubarb, thinly sliced and cut in 1/2 inch dice
2 Comments
LOVED the cake Anne! The ginger crumb topping in it really makes it over the top “malicious”!!
It’s a keeper, I agree. I love cakes that taste better the next day and don’t have to be in fridge to keep well.