Best Rhubarb Big Crumb Coffeecake Recipes

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RHUBARB "BIG CRUMB" COFFEECAKE



Rhubarb

Rhubarb is an alarmingly sour vegetable passed off as a fruit, but requiring a huge mound of sugar to effect the transformation. Crumb cake is a huge mound of sugar disguised as a cake, but demanding a bracing counterpoint to allay its cloying sweetness. In this cake, the two strike a perfect balance. The extra-large crumbs are made by pinching off marbles of brown sugar dough by hand. It takes a bit more time than pulsing the ingredients in a food processor, but the result is worth the extra effort.

Provided by Melissa Clark

Categories     snack, pastries, dessert

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 22

Butter, for greasing pan
1/2 pound rhubarb, trimmed
1/4 cup sugar
2 teaspoons cornstarch
1/2 teaspoon ground ginger
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
1/3 cup sour cream
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1 cup cake flour
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

Steps:

  • Preheat oven to 325 degrees. Grease an 8-inch-square baking pan. For filling, slice rhubarb 1/2 inch thick and toss with sugar, cornstarch and ginger. Set aside.
  • 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.
  • 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.
  • Scrape remaining batter into prepared pan. Spoon rhubarb over batter. Dollop set-aside batter over rhubarb; it does not have to be even.
  • 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.

Nutrition Facts : @context http, Calories 539, UnsaturatedFat 8 grams, Carbohydrate 73 grams, Fat 25 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 15 grams, Sodium 232 milligrams, Sugar 34 grams, TransFat 1 gram

RHUBARB BIG CRUMB COFFEECAKE



Rhubarb Big Crumb Coffeecake image

This is an incredibly moist and not too sweet coffeecake with huge cinnamon streusel crumbs. If you like crumb topping, this is the cake for you! The recipe is from The New York Times (June 2007). You could probably substitute other fruits (like berries) but if you would need to cut down the sugar accordingly.

Provided by blucoat

Categories     Breads

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 22

butter, for greasing pan
1/2 lb rhubarb, trimmed
1/4 cup sugar
2 teaspoons cornstarch
1/2 teaspoon ground ginger
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
1/3 cup sour cream
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1 cup cake flour
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

Steps:

  • Preheat oven to 325 degrees. Grease an 8-inch-square baking pan. For filling, slice rhubarb 1/2 inch thick and toss with sugar, cornstarch and ginger. Set aside.
  • 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.
  • 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.
  • Scrape remaining batter into prepared pan. Spoon rhubarb over batter. Dollop set-aside batter over rhubarb; it does not have to be even.
  • 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.

Nutrition Facts : Calories 430.1, Fat 19.1, SaturatedFat 11.6, Cholesterol 88.2, Sodium 299.4, Carbohydrate 60.6, Fiber 1.2, Sugar 29.2, Protein 4.6

RHUBARB ‘BIG CRUMB’ COFFEECAKE



RHUBARB ‘BIG CRUMB’ COFFEECAKE image

Categories     Fruit

Yield 6-8 Sservings

Number Of Ingredients 24

For the rhubarb filling:
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)
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.

Steps:

  • 1. Preheat oven to 325 degrees. Grease an 8-inch-square baking pan. For filling, slice rhubarb 1/2 inch thick and toss with sugar, 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.

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