Happy Summer Y'all!!!
We are busy being not very busy...there is alot going on but since it's spread out through the week and not all smashed into one day it's not a crazy and much more manageable // it is glorious!
Anyway, I picked up a few pounds of local rhubarb the other day and since today is "hump day" I decided that my Mr. needed a fresh baked cake {as I can't eat it, it truly is for his enjoyment} and so referred to my very favorite most amazing recipe for rhubarb coffee cake.
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I have posted this recipe before but it's THAT good it needs to be posted again!
‘Big Crumb’ Coffeecake with Rhubarb
Adapted from The New York Times 6/6/07
Adapted from The New York Times 6/6/07
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 does to make them palatable.
Time: 1 1/2 hours, plus cooling
Butter for greasing pan
For the rhubarb filling:
1/2 pound rhubarb, trimmed
1/4 cup sugar
2 teaspoons cornstarch
1/2 teaspoon ground ginger
1/2 pound rhubarb, trimmed
1/4 cup sugar
2 teaspoons cornstarch
1/2 teaspoon ground ginger
For the crumbs:
1/3 cup dark brown sugar
1/3 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon salt
1/2 cup melted butter
1 3/4 cups cake flour (I was out and used all-purpose and it worked great)
1/3 cup dark brown sugar
1/3 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon salt
1/2 cup melted butter
1 3/4 cups cake flour (I was out and used all-purpose and it worked great)
For the cake:
1/3 cup sour cream
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1 cup cake flour (ditto on the all-purpose flour–worked just fine)
1/2 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons softened butter, cut into 8 pieces.
1/3 cup sour cream
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1 cup cake flour (ditto on the all-purpose flour–worked just fine)
1/2 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons softened butter, cut into 8 pieces.
1.
Preheat oven to 325 degrees. Grease an 8-inch-square baking pan. For
filling, slice rhubarb 1/2 inch thick and toss with, cornstarch
and ginger. Set aside.
2.
To make crumbs, in a large bowl, whisk together sugars, spices, salt
and butter until smooth. Stir in flour with a spatula. It will look like
a solid dough.
3.
To prepare cake, in a small bowl, stir together the sour cream, egg,
egg yolk and vanilla. Using a mixer fitted with paddle attachment, mix
together flour, sugar, baking soda, baking powder and salt. Add butter
and a spoonful of sour cream mixture and mix on medium speed until flour
is moistened. Increase speed and beat for 30 seconds. Add remaining
sour cream mixture in two batches, beating for 20 seconds after each
addition, and scraping down the sides of bowl with a spatula. Scoop out
about 1/2 cup batter and set aside.
4.
Scrape remaining batter into prepared pan. Spoon rhubarb over batter.
Dollop set-aside batter over rhubarb; it does not have to be even.
5.
Using your fingers, break topping mixture into big crumbs, about 1/2
inch to 3/4 inch in size. They do not have to be uniform, but make sure
most are around that size. Sprinkle over cake. Bake cake until a
toothpick inserted into center comes out clean of batter (it might be
moist from rhubarb), 45 to 55 minutes. Cool completely before serving.
Yield: 6 to 8 servings.
Hope you're enjoying the Summer thus far and get a chance to bake a cake and have a cup of coffee with friends, everything is better when
shared ;-)
XoXo,
