Rhubarb Crumb Cake

Rhubarb is a unique vegetable. Typically considered a vegetable, however in 1947 a New York court decided that since it was primarily used as a fruit, it would be counted as a fruit for the purposed os regulation. To me it looks like a pink peice of celery yet it has toxic leaves. You can usually find it early spring through mid summer.

My first memory of Rhubarb is from my Mom who would cook it in sugar with a bit of water until soft. We would eat it in a small bowl and enjoy the slight tartness. It was not until I was older that I realized there were so many variations of how to prepare rhubarb. One of rhubarb’s best companions is the beautiful and lush strawberry. From pies to jams, these two are a perfect marriage of complimentary flavors.

Recently I had one of my all hands on meetings with my team and thought it would be nice to bring a treat to everyone for the morning meeting. Found a recipe for rhubarb crumb bars on Martha Stewart’s site. After making, I realized it was much like a coffee cake than a bar cookie. All in all, simply delicious. I left the cake for the rest of the office and by 5pm, only crumbs were left on the plate.

Rhubarb Crumb Cake

(Adapted from Martha Stewart)

Streusel

½ C. butter, melted
1 C. flour
½ C. packed dark-brown sugar
½ t. salt

Cake

1 pound rhubarb, cut into 1/2-inch pieces
1 T. dark-brown sugar
1 C. flour
1 t. baking powder
¼ t. salt
½ C + 2 T. butter, room temperature
1 C. confectioners' sugar
2 large eggs
2 t. pure vanilla extract

Directions

Preheat oven to 350 degrees. Spray with non-stick spray an 9-inch square baking pan.

Streusel: Whisk together butter, brown sugar, and salt. Add flour and mix with a fork until large crumbs form. Refrigerate until ready to use.

Cake: In a medium bowl, combine rhubarb, brown sugar, and 1/4 cup flour. In another medium bowl, whisk 3/4 cup flour, baking powder, and salt. In a large bowl, using an electric mixer, beat butter and confectioners' sugar until light and fluffy; beat in eggs, one at a time. With mixer on low, beat in vanilla, then flour mixture. Spread batter in prepared pan. Sprinkle with rhubarb and top with streusel.

Bake cake until golden and a toothpick inserted in center comes out with moist crumbs attached, 45 to 50 minutes. Let cool completely in pan. Cut into 16 bars.