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    You are in: Home / Recipes / Rhubarb Big Crumb Coffeecake Recipe
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    Rhubarb Big Crumb Coffeecake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    25 mins

    45 mins

    blucoat's Note:

    This is an incredibly moist and not too sweet coffeecake with huge cinnamon streusel crumbs. If you like crumb topping, this is the cake for you! The recipe is from The New York Times (June 2007). You could probably substitute other fruits (like berries) but if you would need to cut down the sugar accordingly.

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    Ingredients:

    Servings:

    Units: US | Metric

    FOR THE RHUBARB FILLING

    FOR THE CRUMBS

    FOR THE CAKE

    Directions:

    1. 1
      Preheat oven to 325 degrees. 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. 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.
    3. 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. 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. 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.

    Ratings & Reviews:

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    Nutritional Facts for Rhubarb Big Crumb Coffeecake

    Serving Size: 1 (126 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 430.0
     
    Calories from Fat 171
    39%
    Total Fat 19.0 g
    29%
    Saturated Fat 11.5 g
    57%
    Cholesterol 88.2 mg
    29%
    Sodium 299.3 mg
    12%
    Total Carbohydrate 60.6 g
    20%
    Dietary Fiber 1.2 g
    4%
    Sugars 29.2 g
    116%
    Protein 4.6 g
    9%

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