Zutaten für Rhubarb Buckle With Ginger Crumb
- 1 1/2 cups granulated sugar + 1/2 cup packed light brown sugar
- All Purpose Flour
- 1/4 cup finely chopped candied ginger
- Unsalted Butter
- 2 teaspoons baking powder
- Dried Ginger
- 1/2 teaspoon baking soda
- Fine Sea Salt
- 2 large eggs
- 1 cup buttermilk
- 4 cups chopped rhubarb
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Zubereitung von Rhubarb Buckle With Ginger Crumb
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round baking pan.
- Make the crumb topping: In a medium bowl, combine 1/2 cup all-purpose flour, 1/2 cup packed light brown sugar, 1/4 cup finely chopped candied ginger, and a pinch of salt.
- Cut in 1/4 cup (1/2 stick) cold unsalted butter, using a pastry blender or your fingers, until the mixture resembles coarse crumbs.
- Press the crumb mixture into an even layer on a baking sheet and freeze while you prepare the cake batter.
- Make the cake batter: In a large bowl, whisk together 1 3/4 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon ground ginger, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
- In a separate bowl, cream together 1 cup (2 sticks) unsalted butter and 1 1/2 cups granulated sugar using a handheld or stand mixer until light and fluffy (3-5 minutes).
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a measuring cup, whisk together 1 cup buttermilk and 1/2 teaspoon white vinegar.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in 4 cups chopped rhubarb.
- Pour the batter into the prepared pan and crumble the frozen ginger topping evenly over the batter.
- Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean and the top is golden brown.
- Let cool completely in the pan before serving. Store covered at room temperature for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
140g
Fat
66g
Carbs
20g
