rhubarb blueberry anytime cake

Fun fact? I've had some rhubarb in my fridge for quite some time just begging for a tasty recipe. But it wasn't until I was on a random Zoom call this week for a consulting project that I got the right inspiration. A girl I was meeting with commented that her morning was starting off great because she had just eaten some rhubarb cake ... and with that I was off and running.

The original recipe comes from Smitten Kitchen but I tweaked it a bit to fit what I had in my house. I was out of sour cream and I didn't have any lemons. I also love blueberries in baked goods so it was a must they be added. The blueberries are actually left over from last year's harvest. I always get a kick out of eating from my freezer.

I believe this cake is best eaten with a little bit of ice cream or whip cream. I have eaten it at every time of the day and can confidently say that all you need is a fork to enjoy it. Whip cream is just a nice added bonus.

1 pound rhubarb, trimmed and cut into 1/2-inch lengths
1/3 pound blueberries
1 1/3 cup granulated sugar, divided
1 tablespoon lemon juice 
1/2 cup butter, softened
2 large eggs
1 1/3 cups  all-purpose flour
1 teaspoon baking powder
3/4 teaspoon table salt
1/4 teaspoon ground ginger
1/3 cup heavy cream / whole milk (something like that)

1 cup all-purpose flour
1/4 cup brown sugar
1/4 teaspoon ground cinnamon
4 tablespoons butter, melted
  1. Preheat your oven to 350°F. Coat the bottom and sides of a 9×13-inch baking pan with butter or a nonstick cooking spray, then line the bottom with parchment paper, extending the lengths up two sides.
  2. Stir together rhubarb, blueberry, lemon juice and 2/3 cup sugar and set aside. 
  3. Beat butter, remaining sugar and lemon zest with an electric mixer until light and fluffy. Add eggs, one at at time, scraping down the sides after each addition. Whisk together flour, baking powder, 3/4 teaspoon table salt and ground ginger together in a small bowl. Add one-third of this mixture to the batter, mixing until just combined. Continue, adding half the milk, the second third of the flour mixture, the remaining sour cream, and then the remaining flour mixture, mixing between each addition until just combined.
  4. Dollop batter over prepared pan, then use a spatula — offset, if you have one, makes this easiest — to spread the cake into an even, thin layer. Pour the rhubarb mixture over the cake, spreading it into an even layer (most pieces should fit in a tight, single layer).
  5. Stir together the crumb mixture, first whisking the flour, brown sugar, table salt and cinnamon together, then stirring in the melted butter with a spoon or fork. Scatter evenly over rhubarb layer. Bake cake in preheated oven for 50 to 60 minutes. It will be golden on top. 

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