Preparation time
20 minutes
Ready in
2 hours
Cooking Time: 5 minutes
Rising Time: 1 hour
Baking Time: 35 minutes
Makes
Serves 8
Ingredients
- 1-1/2 cups (375 mL) all-purpose flour
- 1-1/2 tsp (7 mL) quick-rise (instant) dry yeast
- 1/2 tsp (2 mL) salt
- 1/3 cup (75 mL) granulated sugar
- 1/2 cup (125 mL) Ontario Milk
- 1/4 cup (50 mL) butter, cut into cubes
- 2 Ontario Eggs
- 1 tsp (5 mL) vanilla
Topping:
- 1/3 cup (75 mL) granulated sugar
- 1/4 cup (50 mL) all-purpose flour
- 1/2 tsp (2 mL) ground cinnamon
- 1/4 tsp (1 mL) ground nutmeg
- 1/8 tsp (0.5 mL) ground cardamom
- 3 tbsp (45 mL) butter, softened
- 2 cups (500 mL) sliced (1/4-inch/5 mm thick) Ontario Rhubarb (about 4 stalks)
Instructions
Line bottom of 9-inch (23 cm) springform pan with parchment paper; grease sides. Set aside.
In medium bowl, combine 1 cup (250 mL) of the flour, yeast and salt. Set aside. In small saucepan, combine sugar, milk and butter; heat over medium heat, stirring to dissolve sugar, until butter is melted and milk is steaming, about 2 to 5 minutes. Remove from heat.
Pour hot milk mixture into flour mixture. Using electric mixer, beat on low speed until evenly moistened. Beat in eggs and vanilla. Using wooden spoon, stir in remaining flour to make thick batter. Spread into prepared pan. Cover with tea towel; let rise for 1 hour.
Topping: In small bowl, combine sugar, flour, cinnamon, nutmeg and cardamom. Add butter and pinch with fingertips until blended and crumbly.
Sprinkle rhubarb evenly over cake batter and scatter crumble topping over rhubarb. Bake in 375°F (190°C) oven for about 35 minutes or until cake tester comes out clean. Let cool in pan on rack for 15 minutes. Remove from pan. Serve warm or let cool completely.
Tip: If you have a dark metal pan, reduce the oven temperature to 360°F (182°C) to prevent the bottom and sides from getting too dark.
Nutritional Information
1 Serving
- Protein: 6 grams
- Fat: 12 grams
- Carbohydrate: 40 grams
- Calories: 289
- Fibre: 2 grams
- Sodium: 240 mg