Big Crumb’ Coffeecake with Rhubarb
INGREDIENTS
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Not rhubarb season? Don’t fret. I think this cake would be amazing with a blueberry, raspberry, sour cherry or any other tangy fruit filling you can think of. Simply adjust the sugar level accordingly–most of these will need far less than rhubarb
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Butter for greasing pan
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For the rhubarb filling:
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1/2 pound rhubarb, trimmed
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1/4 cup sugar
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2 teaspoons cornstarch
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1/2 teaspoon ground ginger
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For the crumbs:
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1/3 cup dark brown sugar
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1/3 cup granulated sugar
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1 teaspoon ground cinnamon
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1/2 teaspoon ground ginger
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1/8 teaspoon salt
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1/2 cup (1 stick or 4 ounces) butter, melted
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1 3/4 cups cake flour (I was out and used all-purpose and it worked great)
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For the cake:
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1/3 cup sour cream
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1 large egg
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1 large egg yolk
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2 teaspoons vanilla extract
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1 cup cake flour (ditto on the all-purpose flour–worked just fine)
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1/2 cup sugar
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1/2 teaspoon baking soda
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1/2 teaspoon baking powder
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1/4 teaspoon salt
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6 tablespoons softened butter, cut into 8 pieces.
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