As usual, the rhubarb bush out back was just goin’ wild as it always does this time of year.

You can definitely tell that it’s rhubarb season. It’s everywhere, and frankly I’m sick of it now.

But I figured I wouldn’t let all those stalks go to waste.

So I made some sort of rhubarb cake thing. Fun? Ya, I suppose. I don’t know if my oven temperatures are all frigged or if the pans I use are just bad, but this cake took way longer to bake than it should have. Hence the slightly browned rhubarb visible on the sides of the cake. It looks prettier when you cut the edges off, I swear. Look!

It’s such a ridiculously moist cake. I love that. I put some fresh grated ginger in the crumble topping, and ate it with ginger ice cream while it was still warm. It was fairly tasty.

Rhubarb Cake

2 tablespoons butter, softened
1 cup sugar
1 egg
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
4 cups chopped fresh rhubarb

streusel topping: 

1/2 cup all-purpose flour
1/2 cup sugar
4 tablespoons melted butter

Preheat your oven to 350F. In a mixing bowl, cream butter and sugar. Beat in egg. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating just until moistened. Fold in the rhubarb. Pour into a greased 9-in. square baking dish.
Combine topping ingredients in a small bowl with a fork; sprinkle over batter. Bake at 350 degrees F for 40-45 minutes or until a toothpick comes out clean. Cool on a wire rack.