Big Crumb Rhubarb Coffeecake
Deliciously sweet and tart, this Rhubarb Coffeecake is a flavorful treat perfect for breakfast or dessert.
I tried out this delicious recipe from the wonderful blog Smitten Kitchen. The only thing I forgot was to add a dusting of powdered sugar on top. I love rhubarb so this was a winner.
Ingredients needed
- rhubarb
- sugar
- cornstarch
- ground ginger
- brown sugar
- granulated sugar
- cinnamon
- ground ginger
- salt
- butter
- all-purpose flour
- sour cream
- egg & egg yolk
- vanilla extract
- baking soda & baking powder
Can I use a different filling?
Yep! I would stick with fruits that are on the sour end of things, like raspberry, blueberries and sour cherries. If I were going with sour cherries from a can, I would drain them and pat dry with a paper towel.
Looking for more coffeecake recipes? Check these out!
- Cinnamon Cream Cheese Coffeecake
- Pineapple Coffeecake with Streusel Topping
- Blueberry Almond Coffeecake
- Cinnamon Streusel Pumpkin Coffeecake
- Cream Cheese Pear Coffeecake
- Peach Pie Filling Coffeecake
- Cranberry Orange Bread
- Moist Pumpkin Cranberry Bread
Big Crumb Rhubarb Coffeecake
Deliciously sweet and tart, this Rhubarb Coffeecake is a flavorful treat perfect for breakfast or dessert.
Equipment
- 8 Inch Square Baking Pan
Ingredients
- 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
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 butter, melted (4 ounces)
- 1 3/4 cups all-purpose flour
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.
Instructions
- Preheat oven to 325°-f degrees. Grease an 8-inch-square baking pan.
To make filling:
- Slice rhubarb 1/2 inch thick and toss with sugar, cornstarch and ginger. Set aside.
To make crumbs:
- in a large bowl, whisk sugars, spices and salt into melted butter until smooth. Then, add flour with a spatula or wooden spoon. It will look and feel like a solid dough. Leave it pressed together in the bottom of the bowl and set aside.
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.
Notes
Recipe from Smitten Kitchen.
Nutrition
Calories: 461kcalCarbohydrates: 63gProtein: 6gFat: 21gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 93mgSodium: 338mgPotassium: 155mgFiber: 2gSugar: 33gVitamin A: 685IUVitamin C: 2mgCalcium: 70mgIron: 2mg
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My mouth is watering! These pictures look amazing…must pin asap!
This would indeed be divine. Love rhubarb buy have shied away from preparing it myself. I may need to belly up and do it.
Awesome.
Velva
I may have to make this for the fair if I enter this year! Sounds so good.
Crumb coffee cakes are my weakness! This is totally irresistible! Love the rhubarb.
Can frozen (thawed) rhubard be used?
Yes, I think that would work just fine.
This is my husband’s favorite!
I would like to use this recipe using some rhubarb that I have frozen. Do you think it would work and how many cups would I need? Colleen
Hi Colleen- When I have used frozen rhubarb I have used the same amounts as fresh. If there is ice built up and it seems like it would be overly wet, you might consider letting it defrost to get some of the liquid out.