Rhubarb Crumb Coffee Cake

From One Cake Two Cake blog.

• Ready In: 1 hr 15 mins
• Serves: 6-8

Ingredients

• 1⁄2 lb rhubarb, trimmed
• 1⁄4 cup sugar
• 2  teaspoons cornstarch
• 1⁄2 teaspoon ground ginger
• 1⁄3 cup dark brown sugar
• 1⁄3 cup granulated sugar
• 1  teaspoon ground cinnamon
• 1⁄2 teaspoon ground ginger
• 1⁄8 teaspoon salt
•  butter, melted
• 1 1⁄4 cups flour (you may need slightly more or less to get a stiff dough)
• 1⁄3 cup sour cream
• 1  large egg
• 1  large  egg yolk
• 2  teaspoons vanilla extract
• 1  cup 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

Directions

1. Preheat oven to 325 degrees. Grease a 9-inch round or an 8-inch square baking pan.
2. For filling, slice rhubarb 1/2 inch thick and toss with sugar, cornstarch and ginger. Set aside.
3. 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.
4. To prepare cake, in a small bowl, stir together the sour cream, egg, egg yolk and vanilla. Using a mixer fitted with paddle attachment (I just used the beaters on my hand mixer), 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.
5. Scrape remaining batter into prepared pan. Spoon rhubarb over batter. Dollop set-aside batter over rhubarb; it does not have to be even.
6. 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.