Ingredients
Scale
For the crumb topping
- 1/3 cup (75g) brown sugar
- 1/4 cup (35g) all-purpose flour
- 1/4 cup (50g) finely chopped candied ginger
- 2 tbsp. butter, melted
For the cake
- 1 3/4 cups (230g) all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. ground ginger
- 1/2 tsp. salt
- 3/4 cup (170g) butter, at room temperature
- 1 cup (200g) sugar
- 2 eggs
- 3/4 cup (180ml) buttermilk, at room temperature
- 21 oz. (600g) rhubarb
Instructions
- Preheat the oven to 350˚F (180°C). Grease a 9 inch (23cm) springform tin.
- For the ginger crumb topping chop the candied ginger in small pieces. Mix with brown suger and flour in a bowl. Add the melted butter and stir with a fork until crumbles form. Place in the fridge until you’re done with the rest.
- In a bowl mix flour, baking powder, baking soda, ground ginger and salt. Set aside. Wash and peel the rhubarb and cut into small pices. Set aside.
- In a large bowl beat the butter and sugar on high speed for 3-4 Minutes until light and fluffy. Add one egg at a time and beat until well incorporated. Add the flour mix in three parts alternating with the buttermilk and mix until well combined. Fold in the rhubarb and transfer the batter to the prepared springform tin. Smooth out the surface a bit and sprinkle with the crumb topping. Bake for 45-50 Minutes – the top should be slightly golden in color. Take out of the oven and let cool down in the tin a bit and then remove from the tin and let cool down completely on a wire rack.
Notes
- Enjoy baking!
Nutrition
- Serving Size: 8