I've been trying to find some deep intense words to describe this crumb cake because I really want you to make it. The truth is, even after scouring through Thesaurus and closing my eyes for better concentration which turned into a 10 minute power nap (worst nap ever) I can only tell you it's really, really, really good. This is where you have to trust me, make it and then leave a comment on how I was right and the whole world must eat this crumb cake...easy peasy!
It's everything a crumb cake should be and lots lots more. Soft, moist and soooooo damn buttery and filled with chunks of fresh rhubarb. The crumbly topping is brown sugar, candied pecans and cardamom, I'm serious if you can't find rhubarb just make the topping and eat that! I always follow the same base recipe for my coffee and crumb cakes and if you check out this sour cream version, you'll see how easily it can be adapted. I'm determined to bring you loads of rhubarb recipes just like these Rhubarb White Chocolate Blondies, Kale Salad with Rhubarb and Goat Cheese and Strawberry Rhubarb Barswhile it's in season!
Go get some rhubarb and start cooking, It's crazy tasty!
