Every once in a while, I try to use an ingredient that I have never used before. Do you ever try new ingredients? Rhubarb is an ingredient that you do not see often. It looks a lot like a celery but when it is cooked, it gets very sweet. So if you are going to a friend’s house, and want to impress them, go for rhubarb. This Rhubarb Coffee Cake is really quite easy to make but looks really cool. I do not think it looks like simple but it is.
I made this Rhubarb Coffee Cake for brunch at my brother and sister-in-laws house. My sister-in-law is a great cook. She called and asked that I make a coffee cake. I really need to up my game if I am going to get some appreciation for my creation. I have seen rhubarb used a few times but I am not familiar with it. So like I have suggested before when you do not know how to do something. Google it. I learned that when you cook rhubarb it gets very sweet. The amazing thing about life, is how something that comes up in your life keeps coming up. For me, that was rhubarb. Almost the next evening after making my coffee cake, my wife and I were at our friend’s house. What were they growing in their garden? You guessed it. Rhubarb. Now, I understand where it comes from and what it looks like. It looks like a red celery. Unlike celery, there is only one stalk.
- 1/2 pound rhubarb, diced
- 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 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
- 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.
- Preheat oven to 325 degrees. Spray an 8-inch-square baking pan.
- For filling, slice rhubarb in 1/2 - 1 inch pieces and toss with sugar, cornstarch and ginger. Set aside.
- 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.
- 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.
- Pour the remaining batter into prepared pan.
- Spoon rhubarb over batter.
- Dollop the set-aside batter over rhubarb.
- Using your fingers, crumble the crumble mixture all over the top.
- Sprinkle it all over cake.
- Bake cake until a toothpick inserted into center comes out clean of batter 45 to 55 minutes.
- Cool completely before serving.
The rhubarb is mixed with sugar, corn starch and ginger.
The crumble is white and dark sugar mixed with melted butter.
The cake is mixed and then poured into the baking pan.
Then the rhubarb is added, topped with more cake batter, and finished, with the crumble.
The final dish.