Cold\u002Dhardy rhubarb is a fixture in Saskatchewan gardens. Showcase the spring vegetable in this fluffy\u002Dcrunchy crumble cake.
Vanilla ice cream or whipped cream, for servingPlace the flour, sugar, butter and cinnamon in a medium bowl. Using a handheld electric mixer, beat on low speed until fine crumbs form, 1–2 minutes. Set the topping aside while you prepare the cake.Preheat the oven to 350°F . Grease a 9- × 13-inch baking pan with butter or cooking spray, and then lightly flour the bottom and sides of the pan, shaking gently to coat it.Place the sugar and butter in a medium bowl.
Add half the flour mixture and half the milk to the sugar and butter bowl, cream on low speed, and then scrape down the sides of the bowl. Add the remaining flour mixture and milk, and cream again on low speed until the cake batter is smooth, 1–2 minutes.Article contentTransfer the batter to the prepared baking pan and, using a spatula, spread it around the pan evenly. Sprinkle the prepared topping evenly overtop of the cake batter.
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