The first cake (found here), was not a sweet, the crust was more of a shortbread style. This cake is much more cakey (is that a real word?). It’s a bit sweeter and more what I was looking for, it also got a better rating by Hubby.
Rhubarb Snacking Cake
4 cups chopped (1/2 inch lengths) rhubarb
1 1/3 cup granulated sugar, divided
1 lemon, zested and juiced
½ cup butter, softened
2 large eggs
1 1/3 cup all-purpose flour
1 teaspoon baking powder
¾ teaspoon salt
¼ teaspoon ginger
1/3 cup sour cream
Crumb topping:1 cup all-purpose flour
1/3 cup brown sugar
1/8 teaspoon salt
5 tablespoons butter, melted
Preheat your oven to 350 F.Grease the bottom and sides of a 9 x 13 inch baking dish with cooking spray, then line with parchment paper, extending up 2 sides so you can easily pull the whole cake out.
Toss together the rhubarb, lemon juice and 2/3 cup sugar, set aside.
Using your stand mixer, beat together the remaining sugar, butter and lemon zest until light and fluffy. Add the eggs one at a time, scraping down the sides of the bowl each time.
In a separate bowl, whisk together the flour, baking powder, salt and ginger. With the mixer on low add the flour mixture and the sour cream alternating between the two, starting and finishing with the flour; mix until just barely combined.
Spread the batter into your prepared baking dish, making sure to spread it evenly into the edges and corners. Top with rhubarb, spread evenly.
For the crumb topping, whisk together the flour, sugar and salt, then add in the melted butter and stir with a fork until combined. Scatter on top of the rhubarb.
Bake for 50 to 60 minutes, until a tester comes out clean of cake batter.