75 minutes
A delightful coffee cake featuring a tangy rhubarb filling and topped with large, flavorful crumbs.
Rhubarb, trimmed and chopped
0 lb
cups
teaspoons
teaspoons
teaspoons
Butter, melted
cups
Cake Flour
cups
cups
teaspoons
1. Prepare the Rhubarb Filling
Begin by trimming and chopping the rhubarb into bite-sized pieces. In a bowl, combine the rhubarb with ¼ cup of granulated sugar, 2 teaspoons of cornstarch, and ½ teaspoon of ground ginger. Mix everything well, ensuring the rhubarb is evenly coated. This mixture will thicken as it bakes, creating a deliciously tangy filling for your coffee cake.
2. Create the Big Crumbs
In a separate bowl, mix together 1/3 cup of brown sugar, 1/3 cup of granulated sugar, 1 teaspoon of ground cinnamon, ½ teaspoon of ground ginger, and 1/8 teaspoon of salt. Pour in the melted butter and stir until the mixture is well combined. Gradually add the 1¾ cups of cake flour, stirring until the mixture forms large, cohesive crumbs. The key here is to achieve a crumbly yet moldable texture; the melted butter helps bind the sugars and spices, allowing the flour to create those perfect big crumbs.
3. Assemble and Bake the Cake
Preheat your oven to 350°F (175°C). Spread the rhubarb filling evenly in a prepared baking pan. Generously sprinkle the big crumbs over the top, ensuring they cover the entire surface. Place the assembled cake in the oven and bake for about 45-50 minutes, or until the crumbs are golden and the rhubarb filling is bubbling. The golden crumbs indicate that they have set nicely, providing a delightful contrast to the soft rhubarb layer.
4. Cool and Serve
Once baked, allow the cake to cool in the pan for at least 10-15 minutes. This cooling time helps the flavors meld and makes it easier to cut into neat slices. Serve the Rhubarb 'Big Crumb' Coffee Cake as a delightful treat, perfect for any time of the day. Enjoy!
Select firm and vibrant fresh rhubarb stalks. If using frozen, thaw and pat dry to remove excess moisture.
Spread batter evenly, distribute rhubarb uniformly, and press it into the batter for consistent baking and flavor.
For 'big crumbs,' mix topping with fingers to form larger clumps and avoid overmixing.
Start checking around 45-50 minutes for doneness. The cake should be golden brown with a clean skewer test (avoid rhubarb bits).
Use softened butter for both the crumb topping and the cake batter to achieve the right texture.
Comments (0)