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
Ingredients:
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
Rhubarb
- 3 cups small diced rhubarb
- 2 tablespoon granulated sugar
- 1 teaspoon cornstarch
- 1/4 teaspoon ground ginger
- 2 teaspoons all purpose flour
Cake
- 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
Directions:
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.
Rhubarb
- Stir together the diced rhubarb, sugar, cornstarch and ginger until everything is evenly coated. Set aside.