Ingredients
Scale
- Rhubarb Layer:
- 4 tbsp salted butter (56g) + additional for greasing pan
- 3 cups rhubarb, rinsed and chopped into 1-inch pieces (~13 oz)
- 3/4 cup granulated sugar (158g)
- Crumb Layer:
- 1/4 cup salted butter, melted (56g)
- 1/2 cup + 1 tbsp all-purpose flour (73g)
- 2 tbsp granulated sugar (26g)
- 2 tbsp brown sugar, packed (28g)
- 2 tsp raw turbinado sugar (optional)
- Pinch of salt
- Pinch of cinnamon
- Cake:
- 1/2 cup salted butter, softened (113g)
- 1 cup + 2 tbsp granulated sugar (240g)
- 2 large eggs, room temperature
- 1 tsp orange zest
- 1 tbsp + 1 tsp orange juice
- 1 tsp vanilla extract
- 1/2 cup full-fat sour cream, room temperature (120g)
- 1 1/2 cups + 2 tbsp all-purpose flour (211g)
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup milk, room temperature (60mL, 2%)
Instructions
- Preheat oven to 350°F (175°C). Generously butter a 9-inch cake pan. Optional: Line with parchment paper and lightly spray with nonstick spray.
- Scatter butter chunks in the pan. Mix rhubarb and sugar in a bowl and set aside.
- Make crumb topping: Melt butter, mix with flour, sugars, salt, and cinnamon until crumbly.
- Make cake batter: Cream butter and sugar. Add eggs, orange zest, juice, vanilla, and sour cream. Mix dry ingredients, then add milk.
- Arrange rhubarb in the pan. Pour batter over, spread evenly, then sprinkle crumb topping.
- Bake 45-55 minutes. Cool 10 minutes, then invert onto a rack.
- Cool completely before serving. Store covered at room temperature for 3 days or refrigerated for 6 days.
Notes
- Use fresh or frozen rhubarb (thaw and drain excess liquid if frozen).
- Grease the pan thoroughly to prevent sticking.
- Peeling rhubarb is optional.
- Bake until a toothpick comes out with moist crumbs, not wet batter.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 32g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0.5g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg