From Smitten Kitchen
Rhubarb Snacking Cake
- Makes
- Servings: 24
- Ingredients
- 17
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Ingredients
- 1 1/4 pound (565 grams) rhubarb, trimmed and cut into 1/2-inch lengths on the diagonal
- 2/3 cup (130 grams) granulated sugar
- Juice of half a lemon (psst, skip ahead and zest it for the cake before you juice)
- 1/2 cup (4 ounces or 115 grams) unsalted butter, softened
- 2/3 cup (130 grams) granulated sugar
- Finely grated zest of half a lemon
- 2 large eggs
- 1/3 cup (80 grams) sour cream
- 1 teaspoon baking powder
- 3/4 teaspoon table salt
- 1/4 teaspoon ground ginger
- 1 1/3 cups (165 grams) all-purpose flour
- 4 tablespoons (2 ounces or 55 grams) unsalted butter, melted
- 1/4 cup (50 grams) light brown sugar
- 1/8 teaspoon table salt
- 1/4 teaspoon ground cinnamon
- 1 cup (125 grams) all-purpose flour
The method
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