Spice Kitchen + Bar Rhubarb Crumb Cake

Makes one 8″ x 8″ baking pan

Rhubarb:

  • 2 cups chopped rhubarb
  • 3 tablespoons sugar

Cake:

  • 2/3 cup softened butter
  • 2/3 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla paste
  • 1 ½ cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • ½ cup buttermilk

Topping:

  • 1/3 cup butter – softened
  • ½ cup flour
  • ½ cup sugar
  • 1 teaspoon cinnamon

Toss the rhubarb with sugar and set aside. Cream the butter and sugar until fluffy, then add eggs one at a time followed by vanilla. Combine dry ingredients and add, alternating with the buttermilk. Fold in the macerated rhubarb. Combine topping ingredients with fingers and sprinkle on top of the batter. Bake for 45 minutes to 1 hour at 350 degrees. Serve with crème fraiche or cardamom ice cream.