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Brown Butter Rhubarb Cake with Crumb ToppingBrown Butter Rhubarb Cake with Crumb Topping
Brown Butter Rhubarb Cake with Crumb Topping
Brown Butter Rhubarb Cake with Crumb Topping
This versatile cake is a great way to use up a fresh rhubarb harvest. Go ahead, eat it for breakfast!
Twin Cities food blogger greens & chocolate
Twin Cities food blogger greens & chocolate
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Recipe - HWY 7 MINNETONKA
Recipe: Brown Butter Rhubarb Cake with Crumb Topping
Brown Butter Rhubarb Cake with Crumb Topping
0
Servings1
0
Ingredients
FOR THE CAKE: 12 tablespoons unsalted butter
1 ¾ cups all-purpose flour
¼ teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
â…” cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
½ cup buttermilk
2 cups chopped rhubarb
FOR THE CRUMB TOPPING: 6 tablespoons unsalted butter, at room temperature
½ cup all-purpose flour
¼ cup brown sugar
¼ teaspoon salt
Directions
  1. Heat oven to 350 degrees F. Grease 9″ round or square baking pan.
  2. In small saucepan, add butter over medium heat.
  3. Melt the butter, and then continue to cook and stir with a wooden spoon as the butter begins to foam, and ultimately turns from yellow to light brown and then finally an amber color. It will also release that deliciously nutty aroma. It is best to use a light colored pan so you can see the changes. Immediately remove from heat.
  4. In a medium bowl, combine flour, baking soda, baking powder and salt.
  5. In a large bowl with electric mixer, beat together the brown butter and sugar until well combined, about 2 minutes.
  6. Add eggs, one at a time, beating until combined. Add vanilla.
  7. Add 1/3 of the flour mixture, then 1/3 of the buttermilk. Repeat with remaining flour and buttermilk until all is used, stirring until just combined. Don’t over mix.
  8. Fold in rhubarb. Pour batter into prepared pan.
  9. Make the crumb topping by combining butter, flour, brown sugar and salt, and mixing until butter is dispersed and the consistency is crumbly. I use my fingers to do this but you can use a fork if you don’t want to get messy.
  10. Top cake with crumb topping. Bake in preheated oven for 50 to 55 minutes, until tester comes out clean. Let cool completely. Cut into slices and enjoy!
0 minutes
Prep Time
0 minutes
Cook Time
1
Servings

Shop Ingredients

Makes 1 servings
FOR THE CAKE: 12 tablespoons unsalted butter
Kerrygold Unsalted Pure Irish Butter Sticks
Kerrygold Unsalted Pure Irish Butter Sticks, 8 Ounce
$7.49$0.94/oz
1 ¾ cups all-purpose flour
Gold Medal All-Purpose Flour
Gold Medal All-Purpose Flour, 5 Pound
$5.49$1.10/lb
¼ teaspoon baking soda
Our Family Baking Soda
Our Family Baking Soda, 16 Ounce
$1.19$0.07/oz
1 teaspoon baking powder
Argo Baking Powder
Argo Baking Powder, 12 Ounce
$3.39$0.28/oz
½ teaspoon salt
Morton Fine Sea Salt
Morton Fine Sea Salt, 17.6 Ounce
$4.89$0.28/oz
â…” cup granulated sugar
C&H Pure Cane Granulated White Sugar
C&H Pure Cane Granulated White Sugar, 10 Pound
$15.19$1.52/lb
2 large eggs
Vital Farms Organic Pasture-Raised Large Eggs
Vital Farms Organic Pasture-Raised Large Eggs, 18 Each
$15.99$0.89 each
2 teaspoons pure vanilla extract
McCormick Pure Vanilla Extract
McCormick Pure Vanilla Extract, 1 Ounce
$3.99$3.99/oz
½ cup buttermilk
Prairie Farms Lowfat Buttermilk
Prairie Farms Lowfat Buttermilk, 64 Ounce
$4.49$0.07/oz
2 cups chopped rhubarb
Minnesota Grown Rhubarb
Minnesota Grown Rhubarb, 0.25 Pound
Huge Deal
$0.75 avg/ea was $1.25 avg/ea$2.99/lb
FOR THE CRUMB TOPPING: 6 tablespoons unsalted butter, at room temperature
Kerrygold Unsalted Pure Irish Butter Sticks
Kerrygold Unsalted Pure Irish Butter Sticks, 8 Ounce
$7.49$0.94/oz
½ cup all-purpose flour
Gold Medal All-Purpose Flour
Gold Medal All-Purpose Flour, 5 Pound
$5.49$1.10/lb
¼ cup brown sugar
Our Family Light Brown Sugar
Our Family Light Brown Sugar, 2 Pound
$3.39$1.70/lb
¼ teaspoon salt
Morton Fine Sea Salt
Morton Fine Sea Salt, 17.6 Ounce
$4.89$0.28/oz

Directions

  1. Heat oven to 350 degrees F. Grease 9″ round or square baking pan.
  2. In small saucepan, add butter over medium heat.
  3. Melt the butter, and then continue to cook and stir with a wooden spoon as the butter begins to foam, and ultimately turns from yellow to light brown and then finally an amber color. It will also release that deliciously nutty aroma. It is best to use a light colored pan so you can see the changes. Immediately remove from heat.
  4. In a medium bowl, combine flour, baking soda, baking powder and salt.
  5. In a large bowl with electric mixer, beat together the brown butter and sugar until well combined, about 2 minutes.
  6. Add eggs, one at a time, beating until combined. Add vanilla.
  7. Add 1/3 of the flour mixture, then 1/3 of the buttermilk. Repeat with remaining flour and buttermilk until all is used, stirring until just combined. Don’t over mix.
  8. Fold in rhubarb. Pour batter into prepared pan.
  9. Make the crumb topping by combining butter, flour, brown sugar and salt, and mixing until butter is dispersed and the consistency is crumbly. I use my fingers to do this but you can use a fork if you don’t want to get messy.
  10. Top cake with crumb topping. Bake in preheated oven for 50 to 55 minutes, until tester comes out clean. Let cool completely. Cut into slices and enjoy!