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1
Preheat oven to 375u00b0F Generously butter an 8 inch round pan or spring form pan, line the base with parchment paper, then lightly butter the paper.
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2
Make the crumble topping: Whisk together flour, brown sugar, cinnamon and salt in a bowl.
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3
Blend in butter with your fingertips until mixture forms small clumps.
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4
Make cake batter: Whisk together flour, baking powder, and salt in a bowl.
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5
In a separate large bowl, beat together butter and sugar with electric mixer at medium speed until blended, about two minutes.
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6
Add eggs and vanilla and beat until fluffy, about one minute.
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7
Reduce speed to low and add flour mixture and milk alternately in two batches, beginning and ending with the flour mixture until just combined.
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8
Top and bake cake: Spread batter evenly in pan.
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9
Toss rhubarb with icing sugar, then immediately sprinkle over batter.
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10
Scatter the crumble topping evenly on top.
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11
Bake in the middle of oven until top is golden and a tester inserted comes out clean, about 40 minutes.
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12
Cool cake in pan on a rack for three minutes, then loosen edges of cake with a sharp knife or small spatula.
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13
Remove cake from pan or unclip the spring form and put on rack to cool slightly.
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14
Serve warm or at room temperature.
