It's rhubarb season! That incredibly sour weird fruit. I finally got a batch at the Farmers' Market. The only thing is what to do with it? Pie? Too much work. Jam? Ditto. I would go through the effort but my husband is not a huge fan of rhubarb. In fact, when I said I was making this crumb cake he asked if I had to add the rhubarb. Um, that's sort of the whole idea of why I'm making it, dear.
So anyway, this Rhubarb Crumb Cake is from our friend Martha. And if you're like my husband, you can substitute half rhubarb for strawberries. Sounds yummy too.
When I made this, I found a disproportionate streusel to cake ratio. I mean it was a lot of steusel. I'll cut back next time.
Rhubarb season is short. I'll be picking up more of it and making this cake again. Or maybe cupcakes. Mmmm...cupcakes.