laurasaur

I have been put off updating because my new camera hasn’t arrived yet and I am sooo uninspired to take photos. Oh well - here goes - excuse the crappy photos. I found this recipe from the amazing [Smitten Kitchen]. I have made it twice now, last time on Wednesday and again today, and it is just so darn good.

Pics + Recipe after the jump
‘Big Crumb’ Coffeecake with Rhubarb
Adapted from The New York Times 6/6/07

Time: 1 1/2 hours, plus cooling

Butter for greasing pan

For the rhubarb filling:
225 grams rhubarb, trimmed
1/4 cup sugar
2 teaspoons cornstarch
1/2 teaspoon ground ginger

For the crumbs:
1/3 cup dark brown sugar
1/3 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon salt
115 grams melted butter
1 3/4 cups high grade flour

For the cake:
1/3 cup sour cream
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1 cup high grade 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.

1. Preheat oven to 160 degrees celcius (325 f). Grease/Line an 8-inch-square baking pan. For filling, slice rhubarb 1/2 inch thick and toss with sugar, cornstarch and ginger. Set aside.

2. To make crumbs, in a large bowl, whisk together sugars, spices, salt and butter until smooth. Stir in flour with a spatula. It will look like a solid dough. Well actually mine didn’t, but I skimped on the butter.

3. To prepare cake, 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.

4. Scrape remaining batter into prepared pan. Spoon rhubarb over batter. Dollop set-aside batter over rhubarb; it does not have to be even.

5. Using your fingers, break topping mixture into big crumbs, about 1/2 inch to 3/4 inch in size. They do not have to be uniform, but make sure most are around that size. Sprinkle over cake. Bake cake until a toothpick inserted into center comes out clean of batter (it might be moist from rhubarb), 45 to 55 minutes. Cool completely before serving.

Yield: 6 to 8 servings.

Try not to overcook it - or drop it when removing from pan like I did the second time :(!!

This entry was posted on Sunday, March 9th, 2008 at 6:49 pm and is filed under baking, cake, fruit. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.