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Cory Schreiber & Julie Richardson's Rhubarb Buckle with Ginger Crumb
Ingredients
  • subheading: Ginger Crumb Topping:
  • ⅓ cup granulated sugar
  • ¼ cup all-purpose flour
  • ¼ cup finely chopped candied ginger
  • 2 tablespoons unsalted butter, melted
  • subheading: Cake:
  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon dried ginger
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ¾ cup unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 2 eggs
  • ¾ cup buttermilk, at room temperature
  • 1 pound rhubarb, trimmed and thinly sliced
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