This recipe works wonderfully with either Rhubarb, or Blueberries, or BOTH together!! It’s lovely as either a ‘coffee cake’ for breakfast, or as a lovely dessert (with whipped cream and additional fruit) any time of day.
And the addition of a crumbled topping with Candied Ginger (lots of Candied Ginger) works so well. The secret — Prepare the Topping and freeze for a bit, while preparing the actual cake.
Ingredients / Preparation:
Ginger-Crumb Topping (prepare/freeze)
1/3 cup granulated Sugar
1/4 cup all-purpose Flour
1/4 cup Candied Ginger – Finely chopped
2 tbsp. unsalted Butter – Melted
Cake and Fruit
1-3/4 cup all-purpose Flour
1 tsp. Baking Powder
1 tsp. powdered Ginger
1/2 tsp. Baking Soda
1/2 tsp. fine Sea Salt
3/4 cups unsalted Butter – Room temperature
1 cup granulated Sugar
3/4 cups Buttermilk – Room temperature
1 pound Rhubarb – Trimmed and thinly sliced
Optional — 10 – 12 oz. Blueberries instead of Rhubarb
Procedure / Assembly:
Heat oven to 350 degrees. Butter a 9-inch round baking pan, or springform pan.
Ginger-Crumb Topping — Mix sugar, flour, and candied ginger together in a bowl, then stir in melted butter. Put the topping in the freezer while you mix up the cake.
The Cake — Measure and mix flour, baking powder, ginger, baking soda, and salt in a bowl; set aside. Using a mixer, cream the butter and sugar together on medium-high speed till light and fluffy. Add the eggs, one at a time — Mix well, scraping sides of bowl.
In three separate additions, stir in the flour mixture, alternating with buttermilk, beginning and ending with dry ingredients. Gently fold in rhubarb (or blueberries).
Spread the batter into the prepared pan, then sprinkle the ginger-crumb topping over the cake. Bake for 45 to 50 minutes, or until lightly golden, and firm on top. Do not overbake. Store wrapped in plastic, at room temperature, for 2 to 3 days.
Note — If using BOTH rhubarb and blueberries, I’ve used 1/2 pound rhubarb and 6 oz. blueberries.