Rhubarb Coffee Cake With Cardamom-Ginger Crumble Recipe on Food52
"This coffee cake is fit for spring, thanks to a rhubarb jam that counterbalances the sweetness of the sponge and the lemony, gingery crumble. The end result is a beautifully balanced cake, toppling with crunchy spiced crumb that brings out the best in rhubarb—not to mention a great excuse to eat cake for breakfast. A cup of coffee is all you need to go with...."
INGREDIENTS
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2 cups diced rhubarb (about 3/4 pound)
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1/3 cup sugar
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1 tablespoon plus 1 teaspoon cornstarch
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1/4 cup water
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2 1/2 cups flour, divided
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1 teaspoon baking soda
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1/2 teaspoon salt
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1/2 cup plus 6 tablespoons butter, softened
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1/2 cup sugar
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1/3 cup sour cream
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2 eggs
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1/4 cup buttermilk
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1/2 teaspoon vanilla extract
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3/4 cup light brown sugar
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1 teaspoon flaky sea salt
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1/2 teaspoon ground cardamon
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1/2 teaspoon ground ginger
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