Rhubarb Coffee Cake
May 2, 2009 | Print | E-mail | Filed under cake, rhubarb
It’s amazing, but I had never even cooked with rhubarb until last year, when I made my first strawberry-rhubarb pie.
After that, I was sold. It’s true: I heart rhubarb.
Anyway, I was searching for ideas when I came across this recipe from Smitten Kitchen, which she adapted from the New York Times. I knew I had to try it…and so should you! Here’s how to make it:
Servings: 9
Rhubarb filling:
- 1/2 pound rhubarb, cut into 1/2″ pieces
- 1/4 cup sugar
- 2 tsp cornstarch
- 1/2 tsp ground ginger
Crumb topping:
- 1/3 cup dark brown sugar
- 1/3 cup granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/8 tsp salt
- 1/2 cup melted butter
- 1 3/4 cups flour
Cake:
- 1/3 cup sour cream
- 1 large egg
- 1 large egg yolk
- 2 tsp vanilla extract
- 1 cup flour
- 1/2 cup sugar
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 6 Tbsp softened butter, cut into 8 pieces
Preheat the oven to 325 degrees, and grease an 8″ square baking pan. Toss the rhubarb with sugar, cornstarch and ginger. Set aside.
To make the crumb topping, whisk together the sugars, spices, salt and butter in a large bowl until smooth.
Stir in the flour with a spatula. The mixture will be solid and very dough-like.
To prepare the cake batter, stir together the sour cream, egg, egg yolk and vanilla in a small bowl. In a medium bowl, mix together flour, sugar, baking soda, baking powder, and salt with a wooden spoon. Add butter and sour cream mixture, half at at time, mixing on medium speed. Divide batter.
Scrape 1/2 the batter into the pan. Spoon the rhubarb over the batter.
Spread the other half of the batter over the top of the rhubarb.
Using your fingers, break the crumb topping mixture into big crumbs, about an inch in size. Sprinkle the rest over the batter.
Bake 45-55 minutes or until knife inserted into center comes out clean. Cool completely, then sprinkle powdered sugar on top.
This is by far the best coffee cake I’ve ever had. I used a 9″ pan since I didn’t have an 8″ one available, so the crumbs on top weren’t as big, but it tasted just as amazing. Moist, tart, and sugary…you can’t go wrong!
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