Recipe Oda’s Rhubarb Crumble Cake

As a perennial that does well in cold weather, rhubarb is a Saskatchewan garden staple. The first stalks of the spring usually signal one thing: time for baking! This recipe is the perfect excuse to use up fresh new rhubarb or frozen rhubarb from last season. Oda sources their rhubarb locally for this dessert, which is a customer favourite. The cake is moist and fluffy, while the topping provides a satisfying crunch of delicious brown sugar and cinnamon. For best results, pair this with strong coffee or tart lemonade—on a lazy afternoon, of course.

Recipe from the book “Only in Saskatchewan” by Naomi Hansen.

Makes 1 (9- × 13-Inch) Cake
Time: 1 Hour 30 Minutes

INGRÉDIENTSCake Topping

• ½ cup all-purpose flour
• ½ cup packed brown sugar
• ¼ cup salted butter, softened
• 1 tsp ground cinnamon

Rhubarb Crumble Cake

• 1 cup packed brown sugar
• ½ cup salted butter, softened
• 1 large egg
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking soda
• ¼ tsp sea salt
• 1 cup 1% or 2% milk
• 2 cups fresh or frozen chopped (1-inch pieces) rhubarb

Optional Garnish

• Vanilla ice cream or whipped cream, for serving
• Ground cinnamon

PRÉPARATIONCake Topping

1. Place the flour, sugar, butter, and cinnamon in a medium bowl. Using a handheld electric mixer, beat on low speed until fine crumbs form, 1–2 minutes. Set the topping aside while you prepare the cake.

Rhubarb Crumble Cake

1. Preheat the oven to 350°F (180°C). Grease a 9- × 13-inch baking pan with butter or cooking spray, and then lightly flour the bottom and sides of the pan, shaking gently to coat it.
2. Place the sugar and butter in a medium bowl. Using a handheld electric mixer, beat the sugar and butter on medium speed until light and fluffy. Add the egg and vanilla, and beat again until well combined.
3. Place the flour, baking soda, and salt in a small bowl and stir together to combine.
4. Add half the flour mixture and half the milk to the sugar and butter bowl, cream on low speed, and then scrape down the sides of the bowl. Add the remaining flour mixture and milk, and cream again on low speed until the cake batter is smooth, 1–2 minutes.
5. Using a spatula, gently fold the rhubarb into the batter until fully incorporated.
6. Transfer the batter to the prepared baking pan and, using a spatula, spread it around the pan evenly. Sprinkle the prepared topping evenly overtop of the cake batter.
7. Bake the cake on the centre rack of the oven until a cake tester inserted into the centre of the cake comes out clean, 45–50 minutes.
8. Remove the cake from the oven and let it cool in the pan for 10–15 minutes. Cut the cake into 12 pieces, and serve immediately with a scoop of vanilla ice cream or whipped cream, and a sprinkle of cinnamon on top (if using).