Rhubarb Cake

Preheat the oven to 350°F and line an 8"x8" (20cmx20cm) pan with parchment paper.
Prepare the topping. In a small mixing bowl, combine the flour, sugar, cinnamon and salt.
3/4 cup (168 grams) flour, 1/2 cup (100 grams) granulated sugar, 1/4 teaspoon ground cinnamon, 1/8 teaspoon salt
Use a fork or pastry cutter to cut in the butter until the texture resembles wet sand. I used my hands towards the end to get the larger pieces of butter incorporated.
6 tablespoons (84 grams) unsalted butter, chilled and cut into small cubes
Make the cake. In a large mixing bowl, beat together the butter and sugar using an electric hand mixer. It won't look fluffy and creamy. You're just trying to get it thoroughly combined.
1 cup (200 grams) granulated sugar, 1/4 cup (56 grams) unsalted butter
Mix in the egg and vanilla extract until the mixture is well combined.
1 large egg, 2 teaspoons vanilla extract
In a separate smaller bowl, whisk together the flour, baking powder, baking soda, and salt.
2 cups (250 grams) flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt
Fold in the flour mixture in three parts on low, alternating with two additions of buttermilk. Start and end with the flour to ensure the batter combines smoothly. Mix only until just combined. Some lumps of flour are fine.
1 cup (240 ml) buttermilk
Gently fold in the rhubarb just until evenly distributed. It'll look like way too much, but it works.
3 cups (375 grams) chopped fresh or frozen rhubarb
Transfer the batter into the prepared baking pan.
Distribute the streusel evenly over the top of the cake batter.
Bake for 35-40 minutes or until a toothpick inserted into the middle comes out clean.
Let cool for 1 1/2-2 hours or until room temp before slicing. If making the optional glaze, whisk together the powdered sugar, 1 1/2 tablespoons of lemon juice and lemon zest until velvety smooth. If you prefer a thinner drizzle, whisk in more juice a few drops at a time; for a thicker glaze, simply stir in an extra spoonful of powdered sugar. Drizzle over the cake.
1 cup (120 grams) powdered sugar, 1 1/2-2 tablespoons freshly squeezed lemon juice, 1/2 teaspoon lemon zest
This cake stores well covered at room temperature for up to 2 days or refrigerated for up to 5 days. You can also freeze individual slices or the whole cake for up to 3 months. Wrap tightly and thaw overnight in the refrigerator or at room temperature.

Ingredients

For the streusel:

For the cake:

Optional lemon glaze:

Instructions

Notes

Nutrition