Monday, April 4, 2016

Rhubarb Crumb Cake

Rhubarb Crumb Cake: Savory Sweet and Satsifying

I am completely in love with this coffee cake. The cake itself is super delicious and moist. Then on top of that it is packed with delicious tart rhubarb. And lets not forget the delicious crumb topping. I will definitely making this ever year during rhubarb season.

Rhubarb Crumb Cake

Crumb Topping
1/3 cup granulated sugar
1/3 cup brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
8 tablespoons unsalted butter, melted and slightly cooled
1 3/4 cups cake flour

3 cups small diced rhubarb
2 tablespoon granulated sugar
1 teaspoon cornstarch
1/4 teaspoon ground ginger
2 teaspoons all purpose flour

1 1/4 cups cake flour
1/2 cup granulated sugar
1/4 teaspoon baking soda
6 tablespoons unsalted butter, softened but still cool cut into 6 pieces
1 egg
1 egg yolk
1 teaspoon vanilla extract
1/3 cup buttermilk

For Serving
powdered sugar


Crumb Topping
Melt the butter in a medium bowl and let cool slightly. Add in the granulated sugar, brown sugar, cinnamon and ginger, whisking to combine. Add in the flour and stir until the mixture comes together and looks like a thick dough. Set aside and let cool to room temperature for at least 10-15 minutes.

Stir together the diced rhubarb, sugar, cornstarch and ginger until everything is evenly coated. Set aside.

Preheat oven to 325ยบ F. Spray an 8 inch square baking dish with cooking spray and line with parchment paper allowing it to overhang the dish. Push the parchment paper into the corners of the baking dish and set aside.

In the bowl of a stand mixer add in the flour, sugar, and baking soda. Mix on low speed to combine. With the mixer running on low speed, add in the butter one piece at a time. Mix until the mixture looks like moist crumbs and no butter chunks are visible, about 1-2 minutes.

Add in the egg, egg yolk, vanilla and buttermilk. Beat on medium-high speed until light and fluffy, about 1 minute.

Remove rhubarb from the bowl with a slotted spoon and transfer to a clean bowl. Add in the 2 teaspoons of flour and gently stir to evenly coat the rhubarb. Add the rhubarb to the cake batter and gently fold it in. Transfer the batter into the prepared baking dish and spread into an even layer.

Break the crumb topping into pea sized pieces and place in an even layer on top of the batter. Bake for 55-65 minutes or until an inserted toothpick comes out clean and crumbs are golden. Cool on a wire rack for at least 30 minutes. Lift parchment paper overhang to remove the coffee cake from the pan. Dust the top of the coffee cake with powdered sugar right before serving.


Serves: 10
Calories: 452
Total Fat: 17.2g
   Saturated: 10.6g
   Polyunsaturated: 0.8g
   Monounsaturated: 4.6g
   Trans: 0g
Cholesterol: 80.1mg
Sodium: 61.1mg
Potassium: 180.7mg
Total Carbs: 71.4g
   Dietary Fiber: 1.9g
   Sugars: 39g
Protein: 5.3g
Vitamin A: 11.8%
Vitamin C: 5.1%
Calcium: 5.8%
Iron: 11.6%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Brown Eyed Baker.
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