Rhubarb 'Big Crumb' Coffee Cake

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!