Coffee Crumb Cake with Rhubarb

Coffee Crumb Cake with Rhubarb

 

 

 

 

 

 

Coffee Crumb Cake with Rhubarb

Some mornings especially when it’s cold and damp outside a little sweet pick me up is needed instead of the regimented yogurt, fruit and grains. Hey you got to live it up once and a while.

My dad first got this recipe from a baker who worked in New York that he became acquainted with.

Before I was born my father was working for the Recommended by Duncan Hines seal Hotels in the early 40’s at the Royal York, the Royal Connaught and the Iroquois. These old stellar hotels had many chefs working all the different stations. My dad was a good fast scratch baker with a colonial style of pastries and baked goods. Sort of like home comfort, not too fancy, but mighty tasty. My dad made this recipe and added a few of his own tweaks.

Give this recipe awhirl.

Get all your ingredients inline and before you know it, breakfast will be on soon as the coffee is ready.

 

For the Rhubarb Filling:

1/2 lb. rhubarb, washed and trimmed

1/4 cup sugar

2 tsp cornstarch

1/2 tsp fresh ground ginger

 

For the Crumbs:

1/3 cup dark brown sugar

1/3 cup granulated sugar

1 tsp ground cinnamon

1/2 tsp ground ginger

1/8 tsp salt

1/2 cup butter melted

1 3/4 cup all-purpose flour

 

For the Cake:

1/3 cup Avalon sour cream

1 large egg

1 large yolk

2 tsp vanilla

1 cup all-purpose flour

1/2 cup sugar

1/2 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

 

Butter for greasing pan

 

6 tbs softened butter into 8 pieces

 

Preheat over 325. Grease an 8 inch square pan.

Slice rhubarb 1/2 in thick and toss with sugar, cornstarch and ginger. Set aside.

To make crumbs- stir sugars, then spices into melted butter. Then add flour in the now liquid mixture. It will look and feel like solid dough. Leave it pressed together in the bottom of the bowl and set aside.

To prepare the cake in a small bowl stir together the sour cream, egg, egg yolk and the vanilla. Using a mixer 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 2 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. Pour first part of the batter into prepared pan. Spoon rhubarb mixture over batter. Now place a dollop the reserved batter over rhubarb. Using your fingers break topping mixture into bite size crumbs about 3/4 inch in size. Sprinkle over cake. Bake until a toothpick inserted into center comes out clean – 45 – 55 min. Cool completely before serving.

Pour a cup of Joe and dig in.

Enjoy!

thekitchenman.ca