The first week I made this it was because I was so excited to see rhubarb in my grocery store. The second week it was requested by a British colleague who realised that rhubarb was one part of a UK spring that he had been missing. The crumbly cinnamon topping adds a nice counterpoint to the tart and soft rhubarb.
Rhubarb Cake with Cinnamon Topping
makes one 9" x 13" cake
for the cake:
2 c (240 g) whole wheat flour
1/2 c (60 g) plain flour
1 t baking soda
1 t salt
1/2 c (110 g) butter, softened
1 c (225 g) sugar
1 1/2 t vanilla extract
1 T lemon juice
1 c (250 ml) milk
2 1/2 c (525 g) chopped rhubarb
for the topping:
2 T butter, softened
1/2 c sugar
1 T flour
1 T cinnamon
Grease and flour a 9" x 13" (23 x 33) pan.
Preheat the oven to 350 F (180 C).
In a medium bowl: mix flours, baking soda, and salt.
In a large bowl: cream together the butter and sugar. Add the egg, vanilla, and lemon juice.
Add the dry ingredients to the large bowl in thirds, alternating with the milk.
Stir in the rhubarb.
Spread in the pan with a spatula.
In a small bowl: mix the topping ingredients and then sprinkle over the cake.
Bake at 350 F (180 C) for 35 minutes.
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