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‘Big Crumb’ Coffeecake with Rhubarb
Ingredients
- For the rhubarb filling:
- 225 g rhubarb, trimmed
- 50g sugar
- 2 teaspoons cornstarch
- 1/2 teaspoon ground ginger
- For the crumbs:
- 70g dark brown sugar
- 60g granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon salt
- 115g butter, melted
- 225g cake flour (I was out and used all-purpose and it worked great)
- For the cake:
- 1/3 cup sour cream
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 130g cake flour (ditto on the all-purpose flour–worked just fine)
- 90g sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 85g softened butter, cut into 8 pieces.
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