Rhubarb cake with bling

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Name: Rhubarb Crumble with Ginger Topping
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Cuisine: not set
Ingredients: 1/3 c sugar; 1/4 cup AP Flour; 1/4 cup candied ginger chopped; 2 tablespoons unsalted butter melted; 1-3/4 cup AP flour; 1 tsp dried ginger; 1/2 tsp baking soda; 1/2 tsp fine sea salt; 3/4 cup unsalted butter room temperature; 1 cup granulated sugar; 2 eggs; 3/4 cup buttermilk room temperature; 1 pound rhubarb trimmed and thinly sliced

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INGREDIENTS

1/3 c sugar
1/4 cup AP Flour
1/4 cup candied ginger ; chopped
2 tablespoons unsalted butter ; melted
1-3/4 cup AP flour
1 tsp dried ginger
1/2 tsp baking soda
1/2 tsp fine sea salt
3/4 cup unsalted butter ; room temperature
1 cup granulated sugar
2 eggs
3/4 cup buttermilk ; room temperature
1 pound rhubarb ; trimmed and thinly sliced

Servings

INSTRUCTIONS

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.

NOTES

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Rhubarb Crumble with Ginger Topping

1/3 c sugar
1/4 cup AP Flour
1/4 cup candied ginger chopped
2 tablespoons unsalted butter melted
1-3/4 cup AP flour
1 tsp dried ginger
1/2 tsp baking soda
1/2 tsp fine sea salt
3/4 cup unsalted butter room temperature
1 cup granulated sugar
2 eggs
3/4 cup buttermilk room temperature
1 pound rhubarb trimmed and thinly sliced

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Nutrition

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Serving Size: 1 Serving (119g)
Recipe Makes: 12 Servings

Calories: 301
Calories from Fat: 199 (66%)

Amt Per Serving		% DV

	Total Fat 22.1g	30 %
	Saturated Fat 13.7g	69 %
	Monounsaturated Fat 5.8g
	Polyunsanturated Fat 1g
Cholesterol 87.6mg		27 %
Sodium 186.1mg		6 %
Potassium 180.3mg		5 %
Total Carbohydrate 24.6g		7 %
	Dietary Fiber 1g	4 %
	Sugars, other 23.5g
Protein 2.7g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 301

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