Big Crumb Coffee Cake
Photo © Deb Perelman
- 1/2 pound rhubarb, trimmed
- 1/4 cup sugar
- 2 teaspoons cornstarch
- 1/2 teaspoon ground ginger
- 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 (1 stick or 4 ounces) butter, melted
- 1 3/4 cups cake flour
- 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.
- This recipe is vegetarian
- Produce
- Ginger, ground (1 teaspoon)
- Rhubarb (1/2 pound)
- Cooking & Baking
- Baking powder (1/2 teaspoon)
- Baking soda (1/2 teaspoon)
- Brown sugar, dark (1/3 cup)
- Cake flour (2 3/4 cups)
- Cinnamon, ground (1 teaspoon)
- Cornstarch (2 teaspoons)
- Granulated sugar (1/3 cup)
- Salt (3/8 teaspoon)
- Sugar (3/4 cup)
- Vanilla extract (2 teaspoons)
- Dairy
- 6 tablespoons softened butter (8 cut into pieces.)
- Butter (1/2 cup)
- Sour cream (1/3 cup)
- Refrigerated
- Egg, large (1)
- Egg yolk, large (1)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published February 29, 2008 (4 years ago).
135 people saved this recipe.
