Rhubarb Crumble Cake

Makes one 9×13-inch pan

Ingredients

Cake – Dry Ingredients

• 4 cups all-purpose flour

• 1½ cups sugar

• 5 tsp baking powder

• 4 tsp cinnamon

• 1 tsp baking soda

• ½ tsp salt

  
  

Cake – Wet Ingredients

• 2 tsp vanilla

• 2 cups sour cream

• 1 cup butter, melted (warm, not hot)

• 4 eggs, room temperature

Fruit

• 6 heaping cups rhubarb, chopped(about ½-inch pieces)

  
  

Note: If using frozen rhubarb, thaw fully and drain. A small amount of juice is fine, avoid excess liquid.

Cinnamon Crumble Topping

• 1 cup brown sugar, packed

• 1¼ cups flour

• 1 tbsp cinnamon

• ½ cup butter, melted

  
  

Instructions

1. Preheat oven:Preheat oven to 330°F (convection). Grease a 9×13-inch pan or line with parchment paper (lightly spray parchment as well).

2. Mix dry ingredients:In a large bowl, whisk together flour, sugar, baking powder, cinnamon, baking soda, and salt.

3. Mix wet ingredients:In a separate large bowl, whisk vanilla, sour cream, melted butter, and eggs until smooth.

4. Combine batter:Slowly add wet ingredients into dry ingredients. Mix gently until almost combined.

5. Fold in rhubarb:Gently fold in chopped rhubarb. Do not overmix.

6. Prepare crumble topping:In a bowl, whisk brown sugar, flour, and cinnamon. Stir in melted butter with a spoon, then finish mixing with your hands until crumbly.

7. Assemble:Let batter rest for 5 minutes, then spread evenly into prepared pan. Squeeze crumble mixture in your hands and drop medium-sized pieces evenly over the batter. Gently adjust to cover the surface.

8. Bake:Bake for 45–50 minutes, or until the center no longer jiggles when gently tapped.

9. Cool:Allow cake to cool completely before slicing.

   
   

Optional Vanilla Icing Drizzle

• 1½ cups icing sugar

• ½ tsp vanilla

• Milk or lemon juice, added 1 tsp at a time

  
  

Whisk ingredients until a medium drizzle consistency forms. Transfer to a sandwich bag, snip the corner, and drizzle over the cooled cake.