Rhubarb (Big Crumb) Coffeecake
Print Recipe
5 from 1 vote

Rhubarb (Big Crumb) Coffeecake

Prep Time25 mins
Cook Time47 mins
Total Time1 hr 12 mins
Course: Dessert
Cuisine: American
Servings: 9 bars
Calories: 601kcal
Author: Jessica Randhawa

Ingredients

FOR THE RHUBARB FILLING

  • 4 cups rhubarb, chopped
  • 1/4 cup granulated sugar
  • 2 teaspoons cornstarch
  • 1/2 teaspoon ground ginger

FOR THE (BIG) CRUMB TOPPING:

  • 2/3 cup dark brown sugar
  • 1/3 cup granulated sugar
  • 1.5 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • Pinch of salt
  • 3/4 cup butter, 1 1/2 sticks, melted
  • 2.5 cups all-purpose flour
  • 3 tablespoons crushed almonds or macadamia nuts

FOR THE CAKE:

Instructions

  • Preheat oven to 325 degrees F and grease an 8-inch baking pan with non-stick cooking spray (I also lined my baking pan to be on the super safe side).
  • First prepare the rhubarb filling by chopping the rhubarb into 1/2 inch thick pieces. Transfer chopped rhubarb to a large mixing bowl and toss with the sugar, cornstarch and ground ginger. Set aside.
  • To make the crumbs * whisk the sugars, ground cinnamon, ginger, and salt into the melted butter until fully combined and smooth. With a wooden spoon add the flour. It will feel like solid dough- that's a good thing. Press it together in the bottom of your bowl and set aside.
  • Prepare the cake batter- In a small bowl whisk together the sour cream, egg, egg yolk, and vanilla extract. Using your mixer fitted with a paddle attachment, mix together the flour, sugar, baking soda, baking powder and salt on low power. Add the softened and cubed butter and one spoonful of the sour cream mixture, increasing speed to medium, mixing just until flour is moistened. Increase speed to medium high for approximately 30 seconds. Add the remaining sour cream mixture in two separate batches, beating for 15 seconds after each addition, and scraping down the sides of the bowl with a rubber spatula.
  • Scoop a heaping 1/2 cup of batter from the bowl and set aside.
  • Transfer remaining batter to prepared baking pan, making sure to scrape every last bit out of the bowl. Carefully spoon the rhubarb mixture over the top of the cake batter. Spoon the remaining set-aside batter over the top of the rhubarb; it does not have to be perfectly even.
  • Use your fingers and break the prepared crumb topping into big, crumby pieces. Try to get the pieces to be approximately equal in size. Sprinkle over the entire cake. Bake for approximately 50-60 minutes or until toothpick inserted comes out clean and cake has set.
  • Allow your cake to cool completely before serving. Keeps stored in an airtight container in the refrigerator for up to 3-4 days.

Notes

This makes A LOT of crumb topping. I like it this way. If the topping isn't your thing, simply reduce amounts by half.

Nutrition

Calories: 601kcal | Carbohydrates: 81g | Protein: 7g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 105mg | Sodium: 350mg | Potassium: 299mg | Fiber: 2g | Sugar: 41g | Vitamin A: 870IU | Vitamin C: 4.4mg | Calcium: 111mg | Iron: 2.8mg
Did you make this recipe?Tag @theforkedspoon and hashtag it #theforkedspoon and please leave your star rating in the comment section on this post.