Cory Schreiber & Julie Richardson's Rhubarb Buckle with Ginger Crumb

• Vegetarian

• Produce

  • 1/4 cup Candied ginger
  • 1 tsp Ginger, dried
  • 1 lb Rhubarb

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 2 cup Flour
  • 1 1/3 cup Granulated sugar
  • 1/2 tsp Sea salt, fine

• Dairy

  • 14 tbsp Butter, unsalted
  • 3/4 cup Buttermilk

Found on food52.com

Description

Ingredients

• 1/3 cup granulated sugar
• 1/4 cup all-purpose flour
• 1/4 cup finely chopped candied ginger
• 2 tablespoons unsalted butter, melted
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon dried ginger
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 3/4 cup unsalted butter, at room temperature
• 1 cup granulated sugar
• 2 eggs
• 3/4 cup buttermilk, at room temperature
• 1 pound rhubarb, trimmed and thinly sliced

Directions

• Heat oven to 350 degrees. Butter a 9-inch round baking pan.
• Make ginger crumb topping: Mix sugar, flour, and candied ginger together in a bowl, then stir in melted butter. Put the topping in the freezer while you mix up the cake.
• Make the cake: whisk flour, baking powder, ginger, baking soda, and salt in a bowl. Using a handheld mixer with beaters, or a stand mixer with paddle attachment, cream the butter and sugar together on medium-high speed until light and fluffy, about 3 to 5 minutes. Add the eggs, one at a time, scraping down sides of bowl after each addition. Stir in the flour mixture in three additions, alternating with buttermilk in two additions, beginning and ending with dry ingredients, and scraping down the sides of the bowl occasionally. Gently fold in rhubarb.
• Spread the batter into the prepared pan, then sprinkle the crumb topping over the cake. Bake for 45 to 50 minutes, or until lightly golden, and firm on top.
• Store wrapped in plastic, at room temperature, for 2 to 3 days.