Rhubarb in Disguise: Coffee Cake Recipe

As a kid I remember my mom growing a small plot of rhubarb in our backyard. No one other in my family other than my mom enjoyed the tart, red, celery-look-alike. Every spring she'd reap her rhubarb and bake it into a strawberry rhubarb pie that only she would eat. While I have yet to attempt her pie, when I saw a coffee cake including rhubarb I thought it might be time to give rhubarb another try.  This coffee cake does not disappoint, and is a very easy way to try rhubarb.*

Cast of Characters: 

1/2 pound rhubarb, chopped
1/4 cup sugar
2 teaspoons cornstarch
1/2 teaspoon ground ginger

1/3 cup 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) butter, melted
1 3/4 cups cake flour (all purpose works fine)

1/3 cup sour cream
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1 cup cake flour (again all purpose works 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.

1) Pre-heat your oven to 325 degrees.  Grease a 8 inch square pan (a 9 inch square will work). Wash and trim your rhubarb, then pat dry.

2) Combine the dry rhubarb with 1/4 cup of sugar, 2 tsp of cornstarch, 1/2 tsp ground ginger and set aside. 

3) For the crumb mixture, combine 1/3 cup of brown sugar, 1/3 cup of sugar, cinnamon, ginger and salt in a bowl.  Add in softened butter and stir until combined.  Slowly add in the flour with a wooden spoon until it forms a dough. Leave the crumbs pressed together in the dough until you are ready to use it. 

4) In a small bowl mix sour cream, egg, egg yolk and vanilla extract and set aside.  In a stand mixer combine dry ingredients (flour, sugar, baking soda/powder and salt) with softened butter and a spoonful of the sour cream mixture.  Mix on medium until the flour mixture is moist. Scrape down the sides and then slowly add in the sour cream mixture in two batches and beat for 20 seconds each time you add sour cream. Scrape down the sides in between sour cream additions. 

5) Set aside1/2 cup of the cake mixture, then add the remaining cake mixture to the greased square pan. Pour the rhubarb through a strainer and then add the dry rhubarb** on top of the cake mixture.  Pour the remaining 1/2 cup of cake over the rhubarb. Crumble the crumb mixture over the top of the rhubarb and then bake for 50-55 minutes (mine needed closer to 65 minutes because my rhubarb was too wet.)

Unfortunately, I do not have a picture of the finished product as I was trying to get to First Position (fantastic by the way) and did not have time. This is a great treat to enjoy with a cup of coffee, tea or cold glass of milk! It's a winning combination of sweet and sour, moist cake and a crumbly topping.

Have a great start to your weeks! 
*Did you know rhubarb is a vegetable, not a fruit? 
**Only drain your rhubarb if it is especially wet. The first time I made it I did not have this issue, but this past time I did. 


Court said...

I love strawberry & rhubarb pie! Well any pie really. I bet your mom tricked you into not eating it by telling you it was a vegetable pie.

Kate @ Daffodils said...

Ive never tried it before, but this looks amazing!

Blue Dog Belle said...

Yum! Sounds so good!

silvergirl said...

thanks for the recipe
the only other thing i have ever seen a rhubarb recipe for was strawberry rhubarb pie

Laura Go said...

oh em geeeee Cara. Rhubarb is soooo delicious! I wish I grew some in my backyard because I would just make a jam and eat it by the spoonful! I've never tried baking it like this, so I'm definitely going to try it!

♥ laura
the blog of worldly delights
the shop of worldly delights

Samantha said...

Thanks for the recipe! I always wondered what rhubarb taste like- one of my friend's favorite pie is a strawberry rhubarb pie too!

And THANK YOU SO MUCH for mentioning First Position! It won't be in Fort Worth until June but I can't wait now!

xo, sam

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