5.17.2011

Tuesday Treats: BIG Crumb Rhubarb Coffee Cake

I love, love, love rhubarb. My parents have a huge rhubarb plant at the edge of the vegetable garden that has to be as old as me and every year during rhubarb season, my mom would make the best rhubarb crisp. A few years ago I discovered this rhubarb coffee cake recipe from Smitten Kitchen and it and my mom's crisp have me looking forward to spring every year.

The other day at the grocery store I saw a woman with a huge bag full of rhubarb in her cart. The crisp and coffee cake craving kicked in so I made a beeline to the produce section and snatched up every last piece of rhubarb. And then made this coffee cake the minute I got home.

BIG Crumb Rhubarb Coffee Cake 

for the filling:
1 pound rhubarb, chopped to 1/2" pieces
1/2 c. sugar
1/4 c. cornstarch
1/2 t. ginger

for the BIG crumbs:
2/3 c. brown sugar
2/3 c. sugar
2 t. cinnamon
1 t. ginger
1/4 t. salt
3.5 c. whole wheat flour
1 c. butter, melted

for the cake batter:
1 c. sour cream (light or fat free is fine)
2 large eggs
2 large egg yolks
1 T. vanilla extract
2 c. flour
1 c. sugar
1 t. baking soda
1 t. baking powder
1/2 t. salt
1/2 c.  butter, at room temp

prepare the filling
1. In a medium bowl toss together all filling ingredients, cover with plasic wrap and set aside

prepare the BIG crumbs
1. In a medium bowl, whisk together all dry ingredients until well incorporated

2. Add melted butter and mix until evenly moist, set aside

prepare the cake
1. In a stand mixer fitted with the paddle attachment, beat together butter and sugar until pale and creamy. Add eggs and yolks, beating well

2. Sift together dry ingredients and add them to the butter and sugar mixture alternating with the sour cream in two or three batches

assemble the cake
1. Preheat oven to 325 degrees and grease the bottom and sides of a 9x13 baking pan

2. Spread two-thirds of the cake batter evenly in the bottom of the prepared pan, set remaining batter aside

3. Toss rhubarb mixture well and spoon evenly over the batter in the pan

4. Spoon remaining cake batter over the rhubarb, spreading around a little bit but it doesn't need to be even

5. Using your hands or a mini cookie scoop, pack the crumb topping into half-inch balls and place evenly all over the top of the batter - I usually space them widely at first and then fill in the gaps with more BIG crumbs just so I don't run out halfway through

6. Bake at 325 for 45-55 minutes, until a cake tester or toothpick comes out clean. Cool before serving

Adapted from Smitten Kitchen

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2 comments:

  1. Ummm... Can I swing by this evening and pick up a slab? I could use one after the day I've had!!!

    ReplyDelete
  2. No kidding, I ended the workday with what really could only be described as a slab :)

    ReplyDelete

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