Monday, July 4, 2011

Big Crumb Rhubarb Coffee Cake

For the Rhubarb Filling:
½ lb rhubarb
¼ C sugar
2 t cornstarch
½ t ground ginger

For the all-important crumbs:
1/3 C DARK BROWN sugar (notice the caps – there’s a reason for that)
1/3 C granulated sugar
1 t cinnamon
½ t ground ginger
1/8 t salt
½ C melted butter
1 ¾ C flour

For the Cake:
1/3 C sour cream
1 egg
1 egg yolk
2 t vanilla
1 C flour
½ C granulated sugar
½ t baking soda
½ t baking powder
¼ t salt
6 T softened butter, cut into 8 pieces

1.       Slice rhubarb in ½ inch pieces, toss with sugar, cornstarch and ginger. Set aside.

2.       To make the awesome crumbs, whisk together the sugars, spices, salt and butter until smooth. Stir in the flour. Set aside.

3.       To make the cake stir together the sour cream, egg, egg yolk, and vanilla. Using a mixer, mix together the flour, sugar, baking soda, baking powder and salt. Add butter and continue to mix. Add the sour cream mixture in two batches, mixing gently for about 30 seconds. Scoop out ½ of batter and set it aside.

4.       Scrape out the remaining batter into a greased  8 inch square pan (don’t use a bigger pan!)

5.       Spoon rhubarb mixture over bottom layer.

6.       Dollop set-aside batter mover rhubarb – it does not need to be even.

7.       Crumble the topping over the top of the batter. It should be in ½ -3/4 inch pieces. Use your fingers to get it all in place. They do not need to be uniform in size or shape.

8.       Bake at 350 (original recipe calls for 325) for about 45 minutes (or longer if the middle of the cake is still too moist.)

9.       Cool completely before serving.