Brown butter gives this rhubarb cake deep, rich flavor, while the buttery crumble and sweet sugar topping make every bite satisfying and memorable.

Cake:

12 tablespoons unsalted butter (for browning)

1¾ cups all-purpose flour

¼ teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

⅔ cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

½ cup buttermilk

2 cups chopped rhubarb

Topping:

6 tablespoons unsalted butter, at room temperature

½–¾ cup all-purpose flour

¼–½ cup brown sugar

¼ teaspoon salt

2–4 tablespoons granulated sugar (for final sprinkle)

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Preheat oven to 350 °F and grease a 9″ round or square pan.

Brown the butter in a light saucepan until golden and nutty. Cool slightly.

Whisk flour, baking powder, baking soda, and salt.

Beat browned butter with granulated sugar, then add eggs and vanilla.

Alternate adding dry mix and buttermilk, then fold in rhubarb.

Spread batter into pan evenly.

For the topping, mix softened butter, flour, brown sugar, and salt by hand to form crumbs. Sprinkle over batter, followed by granulated sugar.

Bake 50–55 minutes, until golden and a toothpick comes out mostly clean.

Cool completely before slicing and serving.

Toss rhubarb with a bit of flour to prevent sinking.

Try adding cinnamon or cardamom for a warm flavor twist.

Coarse turbinado sugar creates extra crunch on top.