21/ Classic Crumb Cake (with Rhubarb if you wish)
OPTIONAL: Rhubarb filling. Mix together in a small bowl:
- 1 c. chopped rhubarb
- 2 tbl. sugar
- squeeze of fresh llemon
Mix together topping ingredients in a small bowl until uniform:
- ½ c. brown sugar
- ¼ c. granulated sugar
- ¾ tsp. cinnamon
- ¼ tsp. salt
- 1 stick butter, melted
- 1¼ c. flour
Make cake batter: Beat with a mixer until mixture resembles wet sand:
- 1¼ c. flour
- 6 tbl. softened butter
- ⅔ c. sugar
- ½ tsp. baking soda
- ¼ tsp. baking powder
- ¼ tsp. salt
Beat in until batter is light and uniform:
- 1 egg
- ½ c. sour cream (or whole milk greek yogurt)
- 1 tsp. vanilla
Spoon batter into buttered 8x8" baking pan. Arrange rhubarb if using on top of batter. Crumble topping evenly over top of cake. Bake at 350° for 30-40 minutes or until cake tester inserted comes out with crumbs on it (not wet batter!).