Cory Schreiber & Julie Richardson's Rhubarb Buckle with Ginger Crumb

INGREDIENTS

• 1 pound rhubarb, trimmed and thinly sliced
• 3/4 cups unsalted butter, at room temperature
• 1/3 cup granulated sugar
• 1 teaspoon baking powder
• 2 tablespoons unsalted butter, melted
• 1 cup granulated sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 2 eggs
• 1 3/4 cup all-purpose flour
• 1/4 cup finely chopped candied ginger
• 1 teaspoon dried ginger
• 3/4 cups buttermilk, at room temperature
• 1/4 cup all-purpose flour