RHUBARB CRUMB CAKE

 

  • Cooking Time: 45 minutes
  • Servings: 12
  • Preparation Time: 15 minutes

Ingredients

  • Rhubarb Filling:
  • 2 cups rhubarb, cut into 1/2" pieces
  • 1/4 cup sugar
  • 1 teaspoon cornstarch
  • 1/2 teaspoon ground ginger
  • Crumbs:
  • 1/2 cup butter, melted
  • 1/3 cup dark brown sugar
  • 1/3 cup granulated sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon cardamom
  • 1/8 teaspoon salt
  • 1 3/4 cup cake flour
  • Cake:
  • 2 cups cake flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup brown sugar
  • 1/2 cup butter, softened
  • 1 cup sour cream
  • 1 egg
  • 2 teaspoons vanilla

Directions

  • Preheat the oven to 350 degrees F; butter and flour a 9" X 13" pan.
  • In a small bowl, combine the rhubarb with the sugar, cornstarch, and ginger. Set aside.
  • In a medium bowl, whisk together the melted butter, brown sugar, granulated sugar, cinnamon, ginger, cardamom, and salt. Fold in the cake flour. Mixture will be thick. Set aside.
  • In a large bowl, whisk together the flour, baking powder, baking soda, and salt; set aside. Cream together the brown sugar and butter. Beat in the sour cream, egg, and vanilla. Fold the flour mixture into the sour cream mixture, stirring until just blended.
  • Spread the cake batter into the prepared pan. Evenly top the batter with the rhubarb pieces. Break the crumb topping into pea-sized pieces and sprinkle over the top of the rhubarb. Bake in preheated oven until a toothpick inserted into the center of the cake comes out clean, about 45 minutes.

Notes

New York meets Midwest when you top your coffeecake with rhubarb and "big crumbs"!

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