90 minutes
This delightful coffee cake combines the tangy flavor of rhubarb with the satisfying texture of big, buttery crumbs.
Rhubarb, trimmed
0 lb
cups
teaspoons
teaspoons
Dark Brown Sugar
cups
teaspoons
teaspoons
Butter, melted
cups
Cake Flour
cups
1. Prepare Rhubarb Filling
Chop the rhubarb into small pieces, then in a bowl, mix it with the granulated sugar, cornstarch, and ground ginger until the rhubarb is evenly coated.
2. Create Big Crumbs
In another bowl, combine the dark brown sugar, granulated sugar, cinnamon, ginger, and salt. Stir in the melted butter, mixing thoroughly. Gradually add the cake flour, stirring until the mixture becomes large, sandy, and clumpy crumbs.
3. Assemble and Bake
Spread the rhubarb filling over the prepared cake batter in a baking dish. Generously sprinkle the big crumbs over the top, ensuring even coverage. Bake in a preheated oven until the top is golden and the cake is cooked through. Let it cool before serving.
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