Excellent Rhubarb Recipe

Wednesday, June 10, 2009

Yes, I know I promised the recipe for that yummy rhubarb recipe I mentioned a few days back  (well, now it is probably a week or more since I originally was going to post this on June 6th!).  Well here it is.  This recipe is from the smitten kitchen blog.  If you have never read this blog, do so NOW.  Really awesome cook with great recipes.  When I found out that we had rhubarb growing in a patch in our backyard, I immediately searched her site to find a good rhubarb recipe and this one, titled Big Crumb Coffee Cake jumped out at me.  I made it and it DID NOT disappoint.  I think this is the best rhubarb coffee cake that I have ever had.  Kimm loved it too.  It was so funny, we were eating it and after every bite, we were like, “Mmmmm….this is so good…” 🙂

Here’s the recipe (again, from the smitten kitchen blog, adapted originally from The New York Times 6/6/07)

Butter for greasing pan

For the rhubarb filling:

1/2 pound rhubarb, ends cut off and chopped into about 1/2 inch chunks

1/4 cup sugar

2 teaspoons cornstarch

1/2 teaspoon ground ginger

For the crumbs:

1/3 cup dark brown sugar (ooops this was a change!–I used light)

1/3 cup white granulated sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/8 teaspoon salt

1/2 cup (1 stick) butter, melted

1 and 3/4 cup cake flour

For the cake:

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 teaspooon baking powder

1/4 teaspoon salt

6 tablespoons softened butter, cut into 8 pieces

To make:

Preheat oven to 325 degrees.  Grease 8 inch square baking pan (I used a glass pan).  Mix together filling ingredients in small bowl–rhubarb, sugar, cornstarch, and ground ginger–it will make some of the juices come out of the rhubarb.100_1766

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Next make crumbs–in a larger bowl, whisk together sugars, spices, salt and butter until smooth.  Then stir in the flour–it will become thick like a dough.

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Next mix the batter.  In a small bowl mix together the egg, egg yolk, sour cream and vanilla.

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In a larger bowl, mix flour, sugar, baking soda, baking powder, and salt.  Add butter and spoonful of sour cream mixture and beat until flour is moistened.  Then add the sour cream mixture in two more additions, mixing for about 30 seconds in between.  Also scrape down the sides of the bowl!

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Scoop out 1/2 cup of the batter into a small bowl and set aside.  Don’t forget to lick the beaters…yummy 🙂  Now you can assemble the cake.  Put remaining batter in your 8 inch pan, spread to edges.

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Spoon rhubarb filling mixture (and accumulated juices) over this batter–spread to edge of pan best you can.

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Dollop spoonfuls of set aside batter over this layer–it does not have to be even.

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Then, using your fingers, break the crumb topping into large crumbs, about 1/2 inch thick, and place all over top of cake.

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Bake 45-55 minutes until toothpick inserted into center comes out free of batter (for me this was 45 minutes and it could have come out a minute or two before).  Cool and then serve!  SO GOOD!

** Unfortunately I don’t have any AFTER pictures because I have LOST those pictures on my computer.  They are viewable in my Kodak EasyShare, but I CANNOT for the life of me, find them on my computer, so I cannot upload them here.  So you will have to use your imagination (or look at the smitten kitchen site) to see how wonderful this cake looked after coming out of the oven.  And the taste was even better.  I will definitely make this again.  In fact I was looking at my rhubarb bushes again this morning and I think I have enough to pull to make another one coming up!

Have a wonderful night all!

Published in: on June 10, 2009 at 10:56 pm  Leave a Comment