Hooray it is rhubarb season here in Southern NH! Yes, indeed. Last year a good friend of mine gave me a rhubarb plant (I think he was sick and tired of hearing me always wish and moan and groan for my very own rhubarb patch in my back yard). The funny thing is is that I totally forgot about the plant until just last week when as I walking around in my back yard and came upon the lovely large leaves of the rhubarb stalks. Yippee my VERY own rhubarb is growing! I am happy girl.
I was even a happier girl when I came upon a lovely recipe for Rhubarb Coffee Cake from The Culinary Enthusiast (my blog assignment for the month of April from The Secret Recipe Club). Such. A. Good. Recipe. A yummy recipe that makes a moist layered coffee cake filled with fresh rhubarb and topped with a thick layer of crumbled sweetness - which is why I had to add to the name of this recipe "CRUMBLICIOUS" as the crumble topping is a large part of this cake. So good! And the beauty of this recipe is that you could easily substitute a different kind of fruit for the rhubarb filling such as berries, apples or even a mixture of strawberries and rhubarb. YUM. I just love a versatile recipe!
Kelley, from The Culinary Enthusiast is a young woman from Chicago that enjoys being in the kitchen and loves food to the fullest. I could definitely picture myself becoming good friends with Kelley for not only does she LOVE food but she LOVES to travel - my kind of gal! Her blog is well rounded for not only does she have a large selection recipes for baked goods (2 thumbs up from me!) but also a large variety recipes for savory dishes. She also does a great job in reviewing new/recently released cookbooks which is always fun to read about in my eyes. I really enjoyed getting to "know" Kelley through her blog this past month! Thank you Kelley for all your sweetness, happiness and talent that you have added to the food blogging world. :-)
(Crumblicious) Rhubarb Coffee Cake
(recipe from The Culinary Enthusiast)
Rhubarb Filling Ingredients:
2 (heaping) cups rhubarb, sliced into 1/4-1/2" pieces
1/4 cup granulated sugar
2 tsp cornstarch
1/4 tsp salt
1/3 cup brown sugar
1/3 cup granulated sugar
1 tsp cinnamon
1/2 tsp ground ginger
1/8 tsp salt
1/2 cup (1 stick) butter, melted
1 3/4 cup cake flour (all-purpose flour will work also)
1/3 cup sour cream (or plain yogurt)
1 large egg
1 egg yolk
2 tsp vanilla extract
1 cup cake flour (or all-purpose flour)
1/2 cup granulated sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
6 Tbsp softened butter, cut into 8 pieces
1. Preheat oven to 325 degrees F. Grease an 8x8 baking pan and set aside.
2. In a medium size bowl add in all filling ingredients - toss to combine well. Set aside.
3. Prepare crumble topping in a medium bowl. Add in sugars, cinnamon, ginger and salt. Whisk all together and then pour in melted butter. Mix together until smooth. Add in flour until well combined. It will resemble a solid dough. Pack down into the bowl and then set aside.
4. Prepare cake batter. In a small bowl combine sour cream, egg, egg yolk and vanilla extract. - set aside for the moment.
5. In a Kitchen Aid bowl fitted with a paddle attachment add into bowl flour, sugar, baking soda and powder and salt. Mix together well. Add in softened butter pieces and one spoonful of the sour cream/egg mixture. Beat together on low speed for a good 20 seconds and then increase speed for another 30 seconds.
6. Add in remaining sour cream/egg mixture. Mix all together for about 30 seconds.
7. Pour 1/2 of cake batter into prepared pan and then the rhubarb filling. Then dollop remaining cake batter over filling.
8. Break up crumble mixture with your hands or a fork into uniform pieces and sprinkle evenly over cake. Pop cake into preheated oven for 45-55 minutes. Inserted toothpick will come out clean when coffee cake is fully baked. Cool to desired temperature - warm or cold - and serve.
Even my littlest enjoyed a little bite of it....she enjoys all of my baked treats....and I love her.
Happy (Crumblicious) Rhubarb Coffee Cake Baking!