RHUBARB "BIG CRUMB" COFFEECAKE

facebook share image   twitter share image   pinterest share image   E-Mail share image



Rhubarb

Rhubarb is an alarmingly sour vegetable passed off as a fruit, but requiring a huge mound of sugar to effect the transformation. Crumb cake is a huge mound of sugar disguised as a cake, but demanding a bracing counterpoint to allay its cloying sweetness. In this cake, the two strike a perfect balance. The extra-large crumbs are made by pinching off marbles of brown sugar dough by hand. It takes a bit more time than pulsing the ingredients in a food processor, but the result is worth the extra effort.

Provided by Melissa Clark

Categories     snack, pastries, dessert

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 22

Butter, for greasing pan
1/2 pound rhubarb, trimmed
1/4 cup sugar
2 teaspoons cornstarch
1/2 teaspoon ground ginger
1/3 cup dark brown sugar
1/3 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon salt
1/2 cup melted butter
1 3/4 cups cake flour
1/3 cup sour cream
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1 cup cake flour
1/2 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons softened butter, cut into 8 pieces

Steps:

  • Preheat oven to 325 degrees. Grease an 8-inch-square baking pan. For filling, slice rhubarb 1/2 inch thick and toss with sugar, cornstarch and ginger. Set aside.
  • To make crumbs, in a large bowl, whisk together sugars, spices, salt and butter until smooth. Stir in flour with a spatula. It will look like a solid dough.
  • 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.
  • Scrape remaining batter into prepared pan. Spoon rhubarb over batter. Dollop set-aside batter over rhubarb; it does not have to be even.
  • 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.

Nutrition Facts : @context http, Calories 539, UnsaturatedFat 8 grams, Carbohydrate 73 grams, Fat 25 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 15 grams, Sodium 232 milligrams, Sugar 34 grams, TransFat 1 gram

Arya Universal
[email protected]

I do not recommend this recipe.


Kumari Bisunkha
[email protected]

This coffee cake was a disappointment. It was bland and lacked flavor.


Yungbludsteddybear Harrison
[email protected]

I would not recommend this recipe. It was a waste of time and ingredients.


Kamal Nasar
[email protected]

I followed the recipe exactly and my coffee cake turned out terrible. It was dense and dry.


Poppy Daly
[email protected]

This coffee cake was not what I expected. It was more like a muffin than a cake.


Jayda Gillett
[email protected]

I found this coffee cake to be a bit dry, but the crumb topping was good.


Ibrahim Bashir
[email protected]

This coffee cake was a bit too tart for my taste, but the crumb topping was delicious.


mamunart29
[email protected]

I made this coffee cake for my family and they loved it! It was the perfect combination of tart and sweet.


Gullab Gullab
[email protected]

This is a great recipe for rhubarb coffee cake. The cake is moist and flavorful, and the crumb topping is perfectly crunchy.


Amiya Worth
[email protected]

I loved this coffee cake! It was so moist and flavorful. The rhubarb and crumb topping were the perfect combination.


Sss Sss
[email protected]

This coffee cake was delicious! The rhubarb gave it a nice tart flavor and the crumb topping was perfect. I will definitely be making this again.


Fajer Fajer
[email protected]

I've made this coffee cake several times now and it's always a winner. It's the perfect balance of tart and sweet, and the crumb topping is amazing. I highly recommend this recipe.


Legend Bunda
[email protected]

This is my new favorite coffee cake recipe! It's so easy to make and it always turns out perfectly. The crumb topping is my favorite part. It's so crunchy and flavorful.


Dizzy Emi
[email protected]

I made this coffee cake for a brunch party and it was a huge success! Everyone loved it. The cake was so moist and flavorful, and the crumb topping was the perfect finishing touch. I would definitely make this again.


calebtsmith
[email protected]

This rhubarb coffee cake was a hit with my family! The crumb topping was perfectly crunchy and the cake itself was moist and flavorful. I loved the tartness of the rhubarb and the sweetness of the streusel topping. It was a great way to use up some f