15/ 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!).