Recipe: Delicious big crumb coffee cake with rhubarb

big crumb coffee cake with rhubarb. For the crumbs Coffee cake with cardamom-ginger crumble. Pour the cooled rhubarb sauce of top of the cake. Learn how to make Rhubarb Coffee Cake that is full of flavor and a bit of caffeine!

Since rhubarb grows well in our frigid climate, I freeze a lot of it. I have plenty on hand to make this old-fashioned coffee cake and other rhubarb treats. Rhubarb is an alarmingly sour vegetable passed off as a fruit, but requiring a huge mound of sugar to effect the transformation. You can cook big crumb coffee cake with rhubarb using 24 ingredients and 5 steps. Here is how you achieve it.

Ingredients of big crumb coffee cake with rhubarb

  1. Prepare of cake.
  2. Prepare 1/3 cup of sour cream.
  3. You need 1 large of egg.
  4. Prepare 1 large of egg yolk.
  5. Prepare 2 tsp of vanilla extract.
  6. You need 1 cup of flour.
  7. Prepare 1/2 cup of sugar.
  8. Prepare 1/2 tsp of baking soda.
  9. You need 1/2 tsp of baking powder.
  10. It's 1/4 tsp of salt.
  11. You need 6 tbsp of softened butter cut in 8 pieces.
  12. It's of filling.
  13. You need 1/2 lb of rhubarb.
  14. You need 1/4 cup of sugar.
  15. It's 2 tsp of cornstarch.
  16. It's 1/2 tsp of ground ginger.
  17. It's of crumb topping.
  18. Prepare 1/3 cup of dark brown sugar.
  19. You need 1/3 cup of sugar.
  20. Prepare 1 tsp of cinnamon.
  21. Prepare 1/2 tsp of ground ginger.
  22. Prepare 1/8 tsp of salt.
  23. You need 1/2 cup of butter melted.
  24. You need 1 3/4 cup of flour.

Crumb cake is a huge mound of sugar disguised as a cake, but demanding a bracing counterpoint to. A blog about all things recipes, food, books, restaurants and travel! When the spring rhubarb is out, this is the coffee cake you're gonna want to bake - and eat! A big, light, fully Sour Cream Rhubarb Coffee Cake with.

big crumb coffee cake with rhubarb step by step

  1. Preheat oven to 325°F. Grease an 8-inch-square baking pan. For filling, slice rhubarb 1/2 inch thick and toss with sugar, cornstarch and ginger. Set aside..
  2. To make crumbs in a large bowl, whisk sugars, spices and salt into melted butter until smooth. Then, add flour with a spatula or wooden spoon. It will look and feel like a solid dough. Leave it pressed together in the bottom of the bowl and set aside..
  3. To prepare cake, in a small bowl, stir together the sour cream, egg, egg yolk and vanilla. Using a mixer fitted with paddle attachment, mix together flour, sugar, baking soda, baking powder and salt. Add butter and a spoonful of sour cream mixture and mix on medium speed until flour is moistened. Increase speed and beat for 30 seconds. Add remaining sour cream mixture in two batches, beating for 20 seconds after each addition, and scraping down the sides of bowl with a spatula. Scoop out about 1/2 cup batter and set aside..
  4. Scrape remaining batter into prepared pan. Spoon rhubarb over batter. Dollop set-aside batter over rhubarb; it does not have to be even..
  5. Using your fingers, break topping mixture into big crumbs, about 1/2 inch to 3/4 inch in size. They do not have to be uniform, but make sure most are around that size. Sprinkle over cake. Bake cake until a toothpick inserted into center comes out clean of batter (it might be moist from rhubarb), 45 to 55 minutes. Cool completely before serving..

Be the first to review this recipe. If you like crumb topping, this is the cake for you! You could probably substitute other fruits (like berries) but if you would need to cut down the sugar accordingly. Rhubarb Crumb Cake - An adaptation of a favorite crumb cake recipe to take advantage of spring's rhubarb bounty. I did a little searching around and found this recipe in the New York Times for a rhubarb "big crumb" coffee cake.

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