A delightful cake featuring the tangy flavor of rhubarb, complemented by a sweet crumble topping.
Preheat your oven to 350°F (175°C) and grease a 9 x 13 inch cake pan.
Greasing the pan ensures the cake doesn't stick, making it easier to remove.
In a mixing bowl, cream together the butter and sugar until light and fluffy.
Use room temperature butter for easier mixing.
Add the egg and vanilla to the creamed mixture and mix until combined.
Crack the egg into a separate bowl first to avoid shell pieces.
In another bowl, sift together the flour, baking soda, and salt.
Sifting helps to aerate the flour and remove lumps.
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, and mix until just combined.
Avoid overmixing to keep the cake tender.
Toss the rhubarb with a tablespoon of flour and fold it into the batter.
Coating the rhubarb in flour prevents it from sinking to the bottom.
Pour the batter into the prepared cake pan and smooth the surface.
Use a spatula to evenly spread the batter.
In a separate bowl, mix together the topping ingredients until crumbly.
Use cold butter for a better crumb texture.
Sprinkle the topping evenly over the batter.
Ensure an even layer for consistent flavor.
Bake in the preheated oven for 45 minutes or until a toothpick inserted in the center comes out clean.
Check the cake a few minutes before the timer ends to avoid overbaking.
Let the cake cool in the pan before slicing and serving.
Cooling helps the cake set and makes slicing easier.
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