May 11th, 2017
From: Feast: Recipes & Stories from a Canadian Road Trip, by Lindsay Anderson & Dana Vanveller, published by Penguin Random House Canada
Line the bottom and sides of a 9- × 13-inch (23 × 33 cm) cake pan with parchment paper, or use soft butter to grease the pan; set aside. Preheat the oven to 350°F (180°C).
In a large bowl, beat together the butter and white sugar until smooth, light, and creamy, about 3 to 4 min- utes. Scrape down the bowl once or twice during this process. Beat in the egg and vanilla and make sure all the ingredients are combined.
In a separate bowl, whisk together the flour, baking soda, and salt. Scoop out 2 Tbsp of this mixture and toss with the rhubarb, then set the rhubarb aside.
Mix the dry ingredients into the butter mixture in three parts, alternating with the buttermilk in two parts.
Sprinkle the rhubarb mixture over the batter and fold in. Scrape into the prepared pan and smooth the surface.
For the topping, add the brown sugar and cinnamon to a medium bowl and mash together using a fork. Add the butter and blend together until crumbly. Sprinkle evenly over the batter.
Bake in the centre of the oven until the fragrance from the oven overwhelms hangers-on in the kitchen and the surface is crusty and golden brown with pink lumps here and there. A toothpick inserted into the centre should come out clean. This takes about 45 minutes.
Let cool slightly. Enjoy warm with scoops of vanilla ice cream.
NOTE: You can increase the rhubarb by another 1/2 cup (about 70 g) if you like. The cake will work with other fruits—apricots, plums, raspberries, and wild blueber- ries—but rhubarb is the best. If using frozen rhubarb, measure it while still frozen and let thaw completely. Drain in a colander, but do not press liquid out.