One of the joys of spring is going into your own garden and picking young rhubarb. Or, failing that, your farmers market are sure to have beautiful rhubarb just waiting for you! I think rhubarb and ginger were made for each other! This cake would also be nice with a cup of tea or even for breakfast.
For The Streusel Topping:
¾ cup chopped walnuts
1/3 cup packed brown sugar
¼ cup finely chopped crystallized ginger
2 Tbsp. melted butter
Combine the topping ingredients & set aside.
For The Cake:
2 ½ cups unbleached flour
1 tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
¾ cup unsalted butter
¾ cup packed brown sugar
2 large eggs
1 tsp. lemon juice
1 tsp. vanilla
1 cup sour cream
2 ½ cups rhubarb cut into ¼” dice
Preheat the oven to 350F. Either grease or spray with non-stick cooking spray, a 9” springform pan and set aside.
Make the Cake:
Combine the flour, baking powder, baking soda and salt. Using either a stand mixer or hand-held mixer beat the butter and brown sugar together until light; beat in the eggs, vanilla and lemon juice. Mix in the flour alternately with the sour cream in 4 additions, beginning and ending with the flour. Fold in the rhubarb.
Spoon half the batter into the prepared springform pan and top with half of the streusel; top with the remaining batter, topping with the remaining streusel. Place in the oven on the middle shelf and bake 60 – 70 minutes, checking for doneness after 50 minutes. The cake will quite likely not be done but I always like to check on things. Continue baking, checking again in 10 minutes until done.
When baked remove to a cooling rack and allow to cool before removing the sides of the pan.