Big Crumb Rhubarb Coffee Cake

rhubarb recipe #2

rhubarb filling: 1/2 lb rhubarb, trimmed

1/4 cup sugar

2 tspns cornstarch

1/2 tspn ground ginger

for the crumbs: 1/3 cup brown sugar

1/3 cup white sugar

1 tspn cinnamon

1/2 tspn ground ginger

1/8 tspn salt

1/2 cup unsalted butter, melted

1 cup whole wheat flour

3/4 cup bread flour (or cake or regular)

for the cake: 1/3 cup sour cream or yogurt

1 large egg

l large egg yolk

2 tspns vanilla extract

1 cup flour (again, I used a mixture of whole wheat and regular)

1/2 cup sugar

1/2 tspn baking soda

1/2 tspn baking powder

1/4 tspn salt

6 tblspns softened unsalted butter, cut into 8 pieces

Preheat oven to 325 F, grease 8 inch square or round pan.

Slice rhubarb into 1/2 inch thick pieces, toss with sugar, cornstarch, and ginger. Set aside. 

To make crumbs whisk together the sugars and spices and then add melted butter until smooth. Then add flour with a wooden spoon. It will look and feel like solid dough. Leave pressed into bottom of bowl and set aside.

To make the cake, mix yogurt, eggs, and vanilla extract. Mix the dry ingredients separately and slowly add butter and wet mixture to the dry alternately. Scoop out half the batter and set aside. 

Scrape the rest of the batter into prepared pan. Spoon rhubarb over batter and dollop set aside batter over the top. It does not have to be even. 

 Break crumb mixture into 1/2 to 3/4 inch size crumbs. Sprinkle over cake and bake 45-55 minutes.