Categories: dessert, not tried

Ingredients

• 4 tablespoons unsalted butter, melted
• 1/2 cup white wheat flour
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 1 pound rhubarb stalks, ends trimmed and cut into 3 inch long pieces
• 1 3/4 cups granulated sugar, divided
• 1 1/2 sticks unsalted butter, softened, divided
• 1 1/2 cups white wheat flour
• 1 1/2 teaspoon baking powder
• 1 1/2 teaspoon salt
• freshly grated zest from one medium sized orange
• 1 tablespoon freshly squeezed orange juice
• 2 large eggs
• 1 cup buttermilk

Directions

1. Preheat oven to 350 degrees.

2. Line bottom of 9 inch spring form cake pan with parchment, butter sides of pan and parchment, dot bottom of pan with 4 tablespoons of the butter, set aside.

3. Combine melted butter, flour, sugar, and salt in a small bowl and stir until combined.

4. Refrigerate until needed.

5. In a bowl, toss rhubarb with 3/4 cup of the sugar.

6. Set aside.

7. In another bowl, combine flour, baking powder and salt, set aside.

8. With a mixer beat remaining stick of butter and cup of sugar until light and fluffy.

9. Add eggs one at a time, beating well after each.

10. Add orange zest and juice and beat to combine.

11. Add flour mixture in 3 additions, alternating with buttermilk in 2 additions, mixing until just combined.

12. Toss rhubarb one more time, lay pieces in pan as closely together as you can without overlapping too much.

13. Lay them in rows all going in the same direction.

14. Pour remaining sugar from bowl over rhubarb.

15. Pour batter in pan, smoothing the top, then sprinkle crumb mixture over batter evenly.

16. Bake for 1 hour, or until a tester stick comes out clean.

17. Cool in pan for 10 minutes, then run a sharp knife around the edge of the cake, and invert onto a cooling rack to cool completely – don’t invert onto serving plate here, or your crumbs with become soggy.

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