Rhubarb Buckle with Ginger Crumb
Adapted from "Rustic Fruit Desserts"
by Cory Schreiber and Julie Richardson
Butter or favorite fat, for greasing the pan
Ginger Crumb Topping
1/3 cup granulated sugar
¼ cup all-purpose flour
¼ cup finely chopped candied ginger
2 tablespoons unsalted butter, melted
1 ¾ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon powdered ginger
½ teaspoon baking soda
½ teaspoon salt
¾ cup (1 1/2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
¾ cup buttermilk, at room temperature
1 pound rhubarb, trimmed and thinly sliced (about 2 ½ cups, or 5 stalks)
Preheat oven to 350 degrees. Grease a 9-inch round baking pan.
To make the topping, mix sugar, flour and candied ginger together in a bowl, then stir in melted butter, until well combined. Place crumb in freezer while you mix cake batter - this chills the crumb so it will not immediately melt into the cake when baked. (KOD: Despite the freezing, my crumb did in fact melt into the cake - there is a noticeable ripple on top, but it's not a distinct crumb, as there is with this blueberry buckle.)
To make the cake, whisk flour, baking powder, ginger, baking soda and salt together in a bowl. Using a hand-held mixer with beaters or a stand mixer with the paddle attachment, cream the butter and sugar together on medium-high speed until light and fluffy, 3-5 minutes. Add eggs one at a time, scraping down the sides of the bowl after each addition.
Stir in flour mixture in three additions, alternating with the buttermilk in two additions, beginning and ending with the dry ingredients and scraping down sides of the bowl as you progress. Gently fold in rhubarb.
Spread batter into the prepared pan, then sprinkle ginger crumb over the cake. Bake for 45-50 minutes, or until lightly golden and firm on top. (KOD: Cool on a wire rack for a few minutes, then invert. Allow to cool to room temperature before serving.)
Wrapped in plastic wrap, the cake will keep at room temperature for 2-3 days.
Makes 8-12 servings.