Rhubarb Crumb Cake
- 8 ounces rhubarb (about 3 stalks), halved lengthwise and cut into 3-inch pieces
- 1 cup granulated sugar
- 1 3/4 cups unbleached all-purpose flour, plus more for pan
- 1/2 cup light-brown sugar
- 3/4 teaspoon kosher salt
- 4 tablespoons cold unsalted butter, cut into small pieces, plus 6 tablespoons room-temperature butter, and more for pan
- 1 1/4 teaspoons baking powder
- 2 large eggs, room temperature
- 1/4 cup sour cream, room temperature
- 1 teaspoon grated orange zest
- 1 cup heavy cream
- Step 1
Preheat oven to 350 degrees. Toss rhubarb with 1/4 cup sugar. Let stand, tossing occasionally, until sugar dissolves, about 30 minutes. To make streusel, stir together 1/2 cup flour, brown sugar, and 1/4 teaspoon salt. Using your fingers, cut in cold butter until medium clumps form. Press mixture into bottom of bowl; refrigerate until ready to use, at least 20 minutes.
Advertisement - Step 2
Butter a 9-inch round cake pan and line bottom with parchment; butter parchment. Dust pan with flour; tap out excess. Whisk together baking powder and remaining 1 1/4 cups flour and 1/2 teaspoon salt. In another bowl, stir together room-temperature butter and remaining 3/4 cup sugar. Whisk in eggs, one at a time. Fold in half of flour mixture, then sour cream and zest. Stir in remaining flour mixture just to combine. Spread batter in bottom of prepared pan.
- Step 3
Break streusel into large pieces; sprinkle half over batter. Strain rhubarb (reserving syrup); scatter over batter, then top with rest of streusel. Bake until cake pulls away from sides of pan and a tester inserted in center comes out clean, 40 to 45 minutes. Let cool 20 minutes. Invert onto a wire rack; let cool completely. Whip cream to soft peaks; sweeten to taste with syrup. Whisk until soft peaks return and serve with cake.
