A delightful and moist rhubarb cake topped with a buttery crumble, perfect for any occasion.
Preheat your oven to 350°F (175°C) and grease an 8x8-inch baking pan.
Ensure your oven is fully preheated before placing the cake inside for even baking.
In a mixing bowl, cream the butter and sugar until light and fluffy.
Use room temperature butter for easier creaming.
Add the buttermilk, vanilla, and beaten egg to the creamed mixture and mix well.
Mix until just combined to avoid overmixing.
In another bowl, combine the flour, baking powder, and salt.
Sift the dry ingredients for a lighter texture.
Add the rhubarb to the flour mixture and toss to coat.
Coating the rhubarb prevents it from sinking to the bottom of the cake.
Fold the dry ingredients into the wet ingredients until just combined.
Avoid overmixing to keep the cake tender.
Pour the batter into the prepared pan and spread evenly.
Tap the pan gently on the counter to remove air bubbles.
In a small bowl, mix the brown sugar, cinnamon, and cold butter until crumbly.
Use your fingers to create a crumbly texture.
Sprinkle the crumble mixture evenly over the batter.
Ensure even coverage for a consistent topping.
Bake in the preheated oven for 45-60 minutes, or until a toothpick inserted in the center comes out clean.
Check the cake at the 45-minute mark to avoid overbaking.
Let the cake cool slightly before serving. Enjoy warm with whipped cream or vanilla ice cream.
Cooling allows the flavors to meld and the cake to set.
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