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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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