Rhubarb Crumble Cake Recipe

Preheat the oven to 375°F (190°C). Grease a 9-inch round cake pan.

In a mixing bowl, combine the flour, 1/2 cup of sugar, baking powder, and salt. Cut in the cold butter using a pastry cutter or your hands until the mixture resembles coarse crumbs.

In a separate bowl, whisk together the milk and vanilla extract. Add the milk mixture to the flour mixture and stir until just combined.

Spread half of the batter into the prepared cake pan. In another bowl, combine the rhubarb, 1/4 cup of sugar, cornstarch, and cinnamon. Spread the rhubarb mixture over the batter in the pan.

Drop spoonfuls of the remaining batter over the rhubarb mixture. Use a butter knife to swirl the batter and rhubarb together.

In a small bowl, combine the remaining 1/4 cup of sugar and 1/4 cup of flour. Cut in 2 tablespoons of butter until crumbly. Sprinkle the crumb mixture over the cake.

Bake for 45 minutes, or until the cake is golden-brown and a toothpick inserted into the center comes out clean.

Allow the cake to cool for 10 minutes before serving. Serve warm or at room temperature.