Rhubarb Crumb Cake
Experience the early-season flavors of rhubarb in this easy, crumb-topped cake from Andrew Zimmern. Perfect for welcoming spring!
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Ingredients
- 1 1/2 pounds chopped rhubarb
- 1/2 cup sugar
- 1 teaspoon lemon juice
- 2 tablespoons butter
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup butter
- 1/4 cup crushed toasted almonds or pecans
- 4 tablespoons butter
- 1 1/2 cups flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- Pinch of salt
- 1/4 teaspoon ground allspice
- 3/4 cup sugar
- 1 large egg, beaten slightly
- 2/3 cup buttermilk
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