Rhubarb Coffee Cake



There have been a few food bloggers lately who have resurrected a 2007 recipe from the New York Times for Rhubarb Coffee Cake – amid this excitement, I’ve made the treat twice now. The first time, inspired by Smitten Kitchen‘s making of it, Laura, Katie, and I headed to the market for fresh rhubarb and followed the recipe to the letter. It was great! We ate most of it fresh from the oven, but that which was left was devoured shortly upon returning home to the boyfriends 😉 This time around, I was reminded of how yummy this was by Shannalees’s delicious photos on Food Loves Writing and thought I’d make it for Dad, at home. I remembered wishing there was a higher ratio of rhubarb to crumbs, and tweaked the recipe as such. I used over a pound of rhubarb! (Actually two pounds since I made two cakes…) Also, Dad’s oven is a bit different from mine at home and I’m afraid I maaayyy have overbaked it a tiny tiny bit! So don’t do that.

Rhubarb Coffee Cake (makes one 8×8 inch cake)
For the rhubarb filling:
1 lb rhubarb, sliced to 1cm-thick pieces
1/2 cup sugar
3 tsp cornstarch
1 tsp ground ginger
For the crumbs:
1 3/4 cups flour
1/3 cup brown sugar
1/3 cup  sugar
1 tsp cinnamon
1/2 tsp ground ginger
1/2 cup butter, melted
For the cake:
1/3 cup sour cream
1 egg
1 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 teaspoon salt
6 tbsp softened butter

Preheat to 325. Combine all the ingredients for the filling, toss a few times, and set aside.
Mix all the dry ingredients for the crumbs together, then slowly add the melted butter, stir to combine–it will look like dough, or at least crumbs with big lumps. That’s good!
Combine the dry ingredients for the cake, and use a pastry cutter to cut in the butter. Combine the rest of the wet ingredients separately and add to the dry ingredients a spoonful or two at a time. Stir with a wooden spoon or mixture until batter is smooth. Pour the batter into a buttered 8-inch pan.
Layer the rhubarb filling on top.


Then layer the crumb topping. Use your fingers to break apart extra-huge crumbs if necessary. Bake for 45-55 minutes. Don’t bake any longer–a toothpick inserted into the middle may come up moist from the rhubarb, but I promise your coffee cake will be done. Learn from my mistakes! Below, crumb and filling ingredients, crumb prep and batter, loading up the pans, and the aftermath!



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