Coffee Crumb Cake with Rhubarb

Coffee Crumb Cake with Rhubarb

At the start of the spring I look to see how my rhubarb patch is coming. My mom used to put an ash bushel basket over top the plants to force the plant to grown smaller leaves and spend more energy on a stronger stalk. I have tried this and it makes the stalks sweeter and more crimson in colour. Very tasty also. I love to make this coffee cake recipe that was once served at our family gatherings for breakfast. A big pot of good fresh ground roast coffee go together nicely with this cake. Some mornings especially when it’s cold and damp outside a little sweet pick me up is needed instead of the regimented yogurt, fruit and grains. Hey, you got to live it up once and a while.

This my dad with Lou the baker where he first got this recipe who worked at Duncan Hines that he became acquainted with. My father got his training at rated and recommended by Duncan Hines seal Hotels in the early 40’s. He apprenticed at the Royal York, the Royal Connaught and then the Iroquois. These old stellar hotels had many chefs working all the different stations. My dad was a good fast scratch baker with a colonial style of pastries and baked goods. Sort of like home comfort, not too fancy, but mighty tasty. He made this recipe and added a few of his own tweaks.

Give this recipe awhirl.

Get all your ingredients inline and before you know it, breakfast will be on soon as the coffee is ready.

 

For the Rhubarb Filling:

1/2 lb. rhubarb, washed and trimmed

1/4 cup sugar

2 tsp cornstarch

1/2 tsp fresh ground ginger

 

For the Crumbs:

1/3 cup dark brown sugar

1/3 cup granulated sugar

1 tsp ground cinnamon

1/2 tsp ground ginger

1/8 tsp salt

1/2 cup butter melted

1 3/4 cup all-purpose flour

For the Cake:

1/3 cup organic sour cream

1 large egg

1 large yolk

2 tsp vanilla

1 cup all-purpose flour

1/2 cup raw sugar or better yet use maple sugar

1/2 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt.

 

Butter for greasing pan. Grease an 8 inch square pan

 

6 tbs softened butter into 8 pieces

 

Preheat over 325.

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

To make crumbs in a pot on medium high heat stir into melted butter sugars, then spices.

Then add flour in the now liquid mixture. Mix well and remove.

It will look and feel like solid dough.

Leave it pressed together and place in the bottom of the bowl and set aside.

To prepare the cake in a small bowl stir together the sour cream, egg, egg yolk and the vanilla.

Using a mixer 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 2 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 first part of the batter into prepared pan.

Spoon rhubarb mixture over batter.

Now place a dollop the reserved batter over rhubarb.

Using your fingers break topping mixture into bite size crumbs about 3/4 inch in size. Sprinkle over cake.

Bake until a toothpick inserted into center comes out clean – 45 – 55 min.

Cool completely before serving.

Pour a cup of Joe and dig in.

Enjoy.

thekitchenmna.ca