Rhubarb Cake

Ingredients:
Crumb Topping:
3/4 cups all-purpose flour
2/3 cup packed light brown sugar
1/3 cup old-fashioned oats
1/4 teaspoon ground ginger
1/4 teaspoon kosher salt
Pinch of ground nutmeg
8 tablespoons (1 stick) unsalted butter, at room temperature
Cake:
8 tablespoons (1 stick) unsalted butter, at room temperature, plus more for greasing the pan
2 cups all-purpose flour (see Cook's Note)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup granulated sugar
3 large eggs
1 tablespoon pure vanilla extract
1 cup plain whole-milk Greek yogurt
3 stalks rhubarb (about 7 1/2 ounces), sliced 1/8 inch thick (about 3 cups)

Directions:

1. or the crumb topping: Combined the flour, brown sugar, oats, ginger, salt and nutmeg in a small bowl. Add the butter and mix thoroughly with your fingers or a fork until all the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers. Set aside.
2. For the cake: Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
3. Whisk together the flour, baking powder, baking soda and salt in a medium bowl.
4. Beat the butter and granulated sugar together in a large bowl with an electric mixer (or using a stand mixer fitted with a paddle attachment) on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Beat in the vanilla.
5. Reduce the mixer speed to low and mix the flour mixture in 3 parts, alternating with the Greek yogurt in 2 parts, beginning and ending with the flour and beating until just incorporated. Fold in the rhubarb using a rubber spatula. Take care not to overmix the batter.
6. Spoon the batter (it will be thick) into the prepared pan and smooth with an offset spatula. Sprinkle on the crumb topping, distributing it evenly.
7. Bake until the topping is golden brown and a toothpick inserted into the center of the cake comes out with just a few moist crumbs, 1 hour to 1 hour 10 minutes. Let the cake cool completely in the pan on a wire rack, about 1 hour.

Cook’s NoteWhen measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
​https://www.foodnetwork.com/recipes/food-network-kitchen/rhubarb-cake-12470457