Recipe: Yummy Strawberry Rhubarb Coffee Cake

Strawberry Rhubarb Coffee Cake.

Strawberry Rhubarb Coffee Cake You can have Strawberry Rhubarb Coffee Cake using 21 ingredients and 8 steps. Here is how you cook it.

Ingredients of Strawberry Rhubarb Coffee Cake

  1. You need of Filling:.
  2. You need 3 Cups of Rhubarb, sliced into quarter inch discs.
  3. Prepare 2 Cups of Strawberries, diced.
  4. Prepare 1/2 Cup of Sugar.
  5. You need 1/3 Cup of Cornstarch.
  6. It’s 2 TBSP. of Cold Water.
  7. You need of Crumb Topping:.
  8. Prepare 1 1/3 Cups of Brown Sugar.
  9. You need 1/4 Cup of Flour.
  10. Prepare 1 tsp. of Cinnamon.
  11. You need 4 TBSP. of Cold Butter, cut into pieces.
  12. Prepare of Batter:.
  13. It’s 3/4 Cup of Cold Butter, cut into pieces.
  14. You need 1 1/2 Cups of Sugar.
  15. Prepare 4 of Eggs.
  16. Prepare 2 tsp. of Vanilla.
  17. It’s 1 1/2 tsp. of Baking Powder.
  18. Prepare 1 1/2 tsp. of Baking Soda.
  19. Prepare 1/2 tsp. of Salt.
  20. You need 3 Cups of Flour.
  21. You need 1 1/2 Cups of Sour Cream.

Strawberry Rhubarb Coffee Cake instructions

  1. Heat oven to 350 degrees. Spray a 9×13 pan with butter or a non-stick spray, set aside..
  2. Filling: In a medium sauce pan over medium heat, combine rhubarb, strawberries, sugar, cornstarch, and water. Stir frequently until the cornstarch begins to thicken but the rhubarb is still fairly firm, about 5 minutes. Remove from heat and set aside..
  3. Crumb topping: In a large bowl, combine brown sugar, flour, and cinnamon. Using a pastry blender, cut the butter into the mixture until it resembles course sand. Use your hands to squeeze handfuls of topping together, creating some larger clumps,then set aside..
  4. Cake batter: In a bowl of a stand mixer, beat the cold butter until smooth and creamy. Slowly add the sugar while continuing to beat at medium speed, until light and fluffy. Add eggs one at a time, scraping the bowl and beating well between each addition. Mix in vanilla..
  5. In separate bowl, whisk together the baking soda, baking powder, salt, and flour, then add the flour mixture to the batter 1 cup at a time, alternating with 1/2 of the sour cream between each addition and mixing on low speed just until everything is combined. Be careful not to over mix..
  6. Spread half of the cake batter into the bottom of the prepared pan, using a spatula to make an even layer right to the edges of the pan. Top with the strawberry rhubarb filling, gently spreading that to the edges as well. Dollop the remaining cake batter over the top of the filling, using a knife or spatula to gently spread it to the edges..
  7. Evenly sprinkle the crumb topping over the batter, squeezing handfuls of topping again to make sure there are at least some larger chunks of topping..
  8. Bake 50-60 minutes until a knife inserted into the center comes out clean. Cool completely..

Easiest Way to Prepare Perfect big crumb coffee cake with rhubarb

big crumb coffee cake with rhubarb. For the crumbs I had two favorites, Entenmann's Crumb Coffee Cake or their donuts. Not a big fan (at that time) of pastries filled with custards or jams, waking up to And if you love the crumb topping of coffeecake, then you will REALLY love this coffeecake. And the tart rhubarb is a perfect complement to the.

I have plenty on hand to make this old-fashioned coffee cake and other rhubarb treats. Rhubarb is an alarmingly sour vegetable passed off as a fruit, but requiring a huge mound of sugar to effect the transformation. Crumb cake is a huge mound of sugar disguised as a cake, but demanding a bracing counterpoint to. You can cook big crumb coffee cake with rhubarb using 24 ingredients and 5 steps. Here is how you cook that.

Ingredients of big crumb coffee cake with rhubarb

  1. It’s of cake.
  2. Prepare 1/3 cup of sour cream.
  3. You need 1 large of egg.
  4. Prepare 1 large of egg yolk.
  5. Prepare 2 tsp of vanilla extract.
  6. It’s 1 cup of flour.
  7. You need 1/2 cup of sugar.
  8. Prepare 1/2 tsp of baking soda.
  9. It’s 1/2 tsp of baking powder.
  10. It’s 1/4 tsp of salt.
  11. You need 6 tbsp of softened butter cut in 8 pieces.
  12. You need of filling.
  13. It’s 1/2 lb of rhubarb.
  14. It’s 1/4 cup of sugar.
  15. It’s 2 tsp of cornstarch.
  16. Prepare 1/2 tsp of ground ginger.
  17. It’s of crumb topping.
  18. It’s 1/3 cup of dark brown sugar.
  19. Prepare 1/3 cup of sugar.
  20. It’s 1 tsp of cinnamon.
  21. You need 1/2 tsp of ground ginger.
  22. It’s 1/8 tsp of salt.
  23. It’s 1/2 cup of butter melted.
  24. It’s 1 3/4 cup of flour.

A blog about all things recipes, food, books, restaurants and travel! When the spring rhubarb is out, this is the coffee cake you're gonna want to bake – and eat! A big, light, fully Sour Cream Rhubarb Coffee Cake with. Rhubarb Crumb Cake – An adaptation of a favorite crumb cake recipe to take advantage of spring's rhubarb bounty.

big crumb coffee cake with rhubarb instructions

  1. Preheat oven to 325°F. Grease 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 sugars, spices and salt into melted butter until smooth. Then, add flour with a spatula or wooden spoon. It will look and feel like a solid dough. Leave it pressed together in the bottom of the bowl and set aside..
  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..

I did a little searching around and found this recipe in the New York Times for a rhubarb "big crumb" coffee cake. It sounded pretty much exactly what I was looking for so I wasted. Be the first to review this recipe. If you like crumb topping, this is the cake for you! You could probably substitute other fruits (like berries) but if you would need to cut down the sugar accordingly.