Makes12 individual cakes
- Active time:25 min
- Start to finish:45 min
April 2003
Browse nearly a dozen more rhubarb recipes in our slideshow.
For topping
-
3/4
cup
all-purpose flour
-
2/3
cup
packed brown sugar
-
1/2
teaspoon
cinnamon
-
1/8
teaspoon
salt
-
5
tablespoons
unsalted butter, softened
-
1/2
lb
fresh rhubarb stalks, cut into 1/4-inch dice
-
3
tablespoons
confectioners sugar
For cake batter
-
1 1/4
cups
all-purpose flour
-
1
teaspoon
baking powder
-
1
teaspoon
salt
-
1
stick (1/2 cup) unsalted butter, softened
-
3/4
cup
granulated sugar
-
2
large eggs
-
1/2
teaspoon
vanilla
-
1/2
cup
whole milk
Make streusel for topping:
-
Whisk together flour, brown sugar, cinnamon, and salt in a bowl. Blend in butter with your fingertips until mixture forms small clumps.
Make batter:
-
Whisk together flour, baking powder, and salt in a bowl. Beat together butter and sugar in a large bowl with an electric mixer at medium speed until blended, about 2 minutes. Add eggs and vanilla and beat until fluffy, about 1 minute. Reduce speed to low and add flour mixture and milk alternately in 2 batches, beginning and ending with flour mixture and mixing until just combined.
Top and bake cakes:
-
Divide batter among muffin cups (each cup will be about half full). Toss rhubarb with confectioners sugar and sprinkle batter with rhubarb, then crumble streusel evenly on top. Bake in middle of oven until tops are golden and a tester inserted in center of a cake comes out clean, 22 to 25 minutes. Cool cakes in pan on a rack 3 minutes, then loosen edges of cakes with a small sharp knife or small metal spatula. Remove cakes from pan and put on rack to cool slightly.
Cooks’ note: Cakes keep in an airtight container at room temperature 3 days.
