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rhubarb coffee crumble cake

June 25, 2010

Remember when I said I was tired of making all thing crumble and pie when it came to rhubarb?  Well, I was excluding this recipe.  This recipe, I made.  This recipe, I loved.  This recipe, if I made it too much would likely be the end of pants without elastic waistbands as I know it.  The “all good things in moderation” mantra because incredibly difficult around these.

This beautiful cake is a Smitten Kitchen recipe come to life in my own and it was wonderful.  From my office-mate who doesn’t like eating (seriously, we couldn’t be more different if we tried) to Mr. KC to random people whose days were a little brighter because I shared the love, the consensus was clear “Is there more?”.  Before rhubarb disappears completely from the market, run out, buy a few stalks and make yourself and those around you some happy sons-of-guns.

KC note: Please don’t be put off by the ingredient list.  It reads long, but assembly is quick and easy.  Promise.

rhubarb coffee crumble cake
from Smitten Kitchen

For the rhubarb filling:

  • 1/2 pound rhubarb, trimmed
  • 1/4 cup sugar
  • 2 teaspoons cornstarch
  • 1/2 teaspoon ground ginger

For the crumbs:

  • 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 (1 stick, 4 ounces, 115 grams) butter, melted
  • 1 3/4 cups flour (cake or all-purpose)

For the cake:

  • 1/3 cup plain thick yogurt (or sour cream)
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 1 cup flour (cake or all-purpose)
  • 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.
  1. Preheat oven to 325 degrees.
  2. Grease an 8-inch-square baking pan (I used a 9×13, they were a little thinner, but still great).
  3. Slice rhubarb 1/2 inch thick and toss with sugar, cornstarch and ginger. Set aside.
  4. To make crumbs in a large bowl, whisk sugars, spices and salt into melted butter until smooth. Then, add flour with a spatula or wooden spoon. ( Follow this one carefully.  Adding the flour before combining the sugar mix will lead to sorry crumble.)
  5. It should look and feel like a solid dough. Leave it pressed together in the bottom of the bowl and set aside.
  6. To prepare cake, in a small bowl, stir together the sour cream, egg, egg yolk and vanilla.
  7. Mix together flour, sugar, baking soda, baking powder and salt.  If using a stand mixer, use paddle attachment.  If not, use a whisk.
  8. Add butter and a spoonful of sour cream mixture and mix on medium speed until flour is moistened.  If not using a stand-mixer, use your hands to start this process then bring your whisk back to finish the job.
  9. Increase speed and beat for 30 seconds.
  10. 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.
  11. Scoop out about 1/2 cup batter and set aside.
  12. Scrape remaining batter into prepared pan.
  13. Spoon rhubarb over batter.
  14. Dollop reserved batter over rhubarb; it does not have to be even.
  15. 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.
  16. Bake cake until a toothpick inserted into center comes out clean of batter (it might be moist from rhubarb), 45 to 55 minutes. (Given that I was using a different dish, mine only took about 35 minutes).
  17. Cool completely before serving.



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