Rhubarb Crumb Cake
This New York Style Crumb Cake is moist and dense and topped with tart fresh rhubarb - a great combination with the sweet buttery crumb topping. The cake is partially made with whole wheat flour
Servings: 16 servings
Calories: 418kcal
Ingredients
For the Crumb Topping
- 2 cups (260 grams) unbleached all-purpose flour
- 1 teaspoon baking powder
- 1-1/2 cups (300 grams) packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt
- 3/4 cup (170 grams, 12 tablespoons) unsalted butter melted
For the Cake
- 2 cups (260 grams) unbleached all-purpose flour
- 1/2 cup (70 grams) whole wheat flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons ground ginger
- 1 teaspoon kosher salt
- 1 1/2 cups (300 grams) packed light brown sugar
- 3/4 cup (170 grams, 12 tablespoons) unsalted butter room temperature
- 2 teaspoons vanilla
- 4 (200 grams) large eggs room temperature
- 1 cup buttermilk
- 4 cups chopped fresh rhubarb
Instructions
Cake Pan
- Melt a tablespoon of butter and brush the bottom and sides of a 13x9-inch pan. Line the pan with parchment paper so the paper overhangs the sides of the pan and brush the parchment paper with the remaining butter.
Streusel Topping
- For topping, melt 12 tablespoons of butter in a sauce pan. In a bowl whisk together the flour, sugar, cinnamon, nutmeg, baking powder and salt. Add the melted butter to the flour mixture and mix together with a spoon until it is crumbly. Set aside.
Cake
- Preheat the oven to 350 degrees F.
- For the cake, combine the all-purpose flour, whole wheat flour, salt, baking powder and ground ginger. Whisk together.
- Place the brown sugar, butter, and vanilla In the bowl of a stand the mixer and beat on medium high until fluffy, 3-4 minutes. Scrape the bottom and sides of the bowl.
- Add the eggs, one at a time, beating after each addition until well combined. Scrape down the sides and bottom of the bowl.
- Add 1/3 of the flour mixture and beat on low speed until flour is just mixed in. Do not over mix. Add half of the buttermilk, beat until combined. Add half of the remaining flour and mix on low until just combined. Add the remaining buttermilk, mix on low and then add the remaining flour and mix on low until combined. Scrape the bottom and the sides of the bowl and mix on low speed for another 10-20 seconds to make sure everything is well combined.
- Place the batter in the pan and use an offset spatula to spread the batter evenly around the pan.
- Evenly spread the crumb and chopped rhubarb over the top of the batter by first spreading half of the rhubarb over the top of the batter, then spread all of the crumb mixture, then the remaining rhubarb.
- Place pan in the oven and bake for 40-45 minutes. The temperature of the cake in the center should be about 202 degrees F. Remove from the oven and cool in the pan for 30 minutes. Use the parchment sling to remove the cake from the pan.
- Allow the cake to cool completely before cutting and serving.
Notes
If you don’t have whole wheat flour, replace it with a 1/4 cup (65 grams) of unbleached all-purpose flour.
If you don’t have a scale, measure the flour by spooning the flour into the measuring cup and using a knife to level the flour.
Nutrition
Calories: 418kcal | Carbohydrates: 56g | Protein: 6g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 88mg | Sodium: 261mg | Potassium: 214mg | Fiber: 2g | Sugar: 28g | Vitamin A: 647IU | Vitamin C: 2mg | Calcium: 85mg | Iron: 2mg