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

1. Preheat the oven to 350 degrees F; butter and flour a 9" X 13" pan.
2. In a small bowl, combine the rhubarb with the sugar, cornstarch, and ginger. Set aside.
3. 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.
4. 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.
5. 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.

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