1 1/2 cups chopped rhubarb (small bite-sized)
3 tbsp sugar - I omitted this as I used tinned rhubarb
4oz butter at room temperature
3oz demera sugar
2 large eggs at room temperature
1 tsp pure vanilla extract
1 1/2 cups unbleached all-purpose flour
1/2 tsp salt
1 tsp baking powder
1/8 tsp baking soda
1/2 cup buttermilk
For the Topping:
2oz cup butter, at room temperature
1/2 cup unbleached all-purpose flour
1/4 cup sugar (white)
1 tsp ground cinnamon
Line a loaf tin with parchment and preheat oven to 350 degrees/ fan 160.
Place the chopped rhubarb in a small bowl and toss with 3 tbsp sugar,
set aside.
In large mixing bowl, cream butter and (second amount of) sugar and beat
in eggs one at a time, then add vanilla (you could do this part with an
electric mixer if you want to, but do the rest by hand so the batter does not
get over-mixed).
In another bowl, mix all remaining dry ingredients together and add to
the butter/sugar/egg mixture alternately with the buttermilk, mixing just until
combined.
Fold in the sugared rhubarb and scrape the batter into prepared pan,
smoothing top somewhat.
Mix the topping ingredients together by hand until big crumbles form and
scatter them evenly over the batter.
Bake cake at 350 for 45 minutes or until done in the centre.
Recipe adapted from mmmisformommy.com
