It's rhubarb season!!! I absolutely love the tart deliciousness that this plant brings us early in the season when I crave something fresh from the garden but there is nothing else around yet. Usually I end up with a surplus with friends dropping some off and my own and I found a lot of recipes don't use all that much of it, but this one uses over 2 pounds in one cake. This makes enough for a crowd but you can always freeze some and eat it later.
Recipe Inspired by Ann-Katrin Webers book Obstkuchen
For the Batter:
For the Streusel:
Heat the oven to 375F. Butter a sheet pan (18x13in or 46x33cm).
Cream the butter and sugar with an electric mixer until light and fluffy. Add one egg at a time and scrape down the sides in between each addition.
Combine flour, baking powder, salt and lemon peel in a separate bowl and slowly add to the butter mixture until combined.
Spread the batter with a spatula onto the greased baking sheet.
Distribute the cut rhubarb evenly over the batter.
Make the streusel topping by combining all the ingredients in a bowl and crumbling them with your hand over the rhubarb.
Bake for 35-45min. Let cool and cut into squares. We like it best the next day cold out of the fridge with a scoop of ice cream. Enjoy!!
Note: You can replace the rhubarb with berries in the summer and plums in the fall and even canned sour cherries in the winter.