I made this to take as an office treat – the flavor was great but the topping was dry dull- it just fell off the cake. I agree, rounds just seem more festive to me than squares – maybe it’s that egg/circle of life/ springtime renewal thing I’ve picked up from a lifetime of seders. Clark adapted the technique of tossing the rhubarb in sugar from Flemming’s rhubarb crisp. I am a ginger fanatic and not so keen on cinnamon, so I doubled up on the ginger measurements and left the cinnamon (and the vanilla) out. I’ve prepared it yesterday for a garden party. falafel. I made this half rhubarb, half cherry today. I will definately try it with other fruit, being on the West Coast of Canada, fruit is in great abundance from April till November. It just goes to show you don’t some gimmicky schtick a la Food Network to get people to appreciate what you’ve done. I mostly like rhubarb all on its own. In the future I’d put it in 2 separate dishes so that it could bake more evenly. I used a 9×13 pan and it took about 20 minutes longer to cook, but it came out wonderful! Grow it. How would you prep frozen fruit for this cake guy? I still like the almond frangipane picnic bars the best of all the rhubarb recipes on SK with maybe some competition from the galettes, but this was definitely better than the rhubarb muffins IMHO. However, I agree with the “crumb” portion of the recipe. Do you know how I could scale this up to make a sheet cake size? How well does it holds up? Well, you are our new favorite cooking blog. that I didn’t have enough butter, so I used 1/2 butter and some extra light olive oil ( which tolerates high heat, and can be used in baking!) I made this immediately upon seeing the recipe, as I had a giant bag of rhubarb freshly cut from my grandmother’s garden (I’d been planning on making SK’s rhubarb snacking cake, but I love spice cake so couldn’t resist). I know you just updated your website but you say to follow comment 150 in the crumb instruction. Oh, and I now see 1 egg + 1 yolk. (i wouldn’t have eaten it, i don’t think, but still.). Good thing it’s almost lunch time! I adore rhubarb and so do my family so we’ll be making this I think. Ingredients: Butter for greasing pan; For the rhubarb filling: So when I showed up for work last night and found rhubarb, I knew exactly what I’d be making! Maybe I incorporated the flour into the melted butter and sugar mixture wrong? I have been thinking about using up the rhubarb that I froze last summer, and lo and behold, I come across this recipe – will be making it this weekend, and I can hardly wait! Just picked a bunch of rhubarb this morning – excellent news that you have a new recipe! Hi Deb, I’m just wondering if you think it would be possible to substitute fresh ginger in place of the ground ginger? Yes and it would probably thaw in the pan, just give it another minute or two. And for people who love rhubarb, all that sugar takes away from the tartness of that wonderful fruit. and bake…must give it a go. Hello, SK! let’s keep healthy from now on. Next time, oh yes, there WILL be a next time, I will see how well cardamom will do in place of cinnamon, and fresh ginger added to the rhubarb. Thanks Deb, for a peerless website! What is this thing about “Comment #150” and new directions for making the crumb topping?? (I’ve always skipped it, but would love it include it). P.S. What’s the difference between this and the rhubarb snaking cake (2012)? I have a lot of cookbooks and favourite chefs and so on, but you are the one I absolutely trust not to steer me wrong! Coconut milk + 1 tablespoon lemon juice, perhaps? Thanks for the idea! Rhubarb Streusel Coffee Cake is a moist buttermilk cake full of fresh rhubarb and topped with a crunchy coconut and pecan streusel. And so when a teacher at my son’s school brought me a bag of the most gorgeous, deeply red rhubarb (I really am this lucky), I knew immediately that this cake would have buttery, lightly caramelized stripe-y rhubarb topping draped over it. They are not charmed by its perfect coloration (ranging from shimmery garnet through millennial pink, and straight through to mossy green), its tart flavor (that sings against vanilla and lemon and anchors the sometimes cotton candy-sweetness of strawberries so you can better taste them), or by the fact that unlike anything else in my real life (hair, clothes, apartment), it’s incapable of looking bad. When I saw it in the supermarket, I thought it was a funny colored celery. In the few areas where the crumbs were on top, they were as they should be. I bought some rhubarb this week also and made tartlets with it. I don’t think I’d bother next time since its so tasty I would have been OK with it looking LESS appealing so I had more leftovers ;). They are almost barely visible. Any better ideas? It took me a couple of months to make this recipe and now I realize that life is too short to wait for these kinds of cakes… Good luck if you try again!! And so do my neighbors, I made more than a dozen and gave them away. Anyway, after those ill-tempered grumbles, I will say that the crumble topping is spectacular. With strawberry-rhubarb pie accomplished, I think this little beauty is next, and I can’t wait…. Juliane — I can add the metrics to this recipe, if you’d like. I’m in CO and was looking for rhubarbs for this since you posted and finally found them in Safeway of all places! I think cranberries would be good to try as well. ‘Big Crumb’ Coffeecake with Rhubarb Makes an 8"x 8" pan Print Friendly Recipe. I’ve tried to mix the crumb topping in a couple of different ways, it always comes out different. It was still really yummy, but I wanted more crumbs! okay.. don’t make fun of me (too much) for not knowing this; but why cream butter and sugar THEN add the vanilla? Tomato and potato foliage is also semi toxic, as they are members of the nightshade family. Just made this last night and can’t wait to have another piece with my morning coffee. Increase speed and beat for 30 seconds. delicious! Oh, and rhubarb–or the reason it took me eight months to make this. Both have come out beautifully. Sadness indeed. do you have a good receipe on here for cinnamon swirl because mine always seems to be off haha. ok, my mother and i have been going to starbucks for years, not for their coffee but for this coffee cake they have i THOUGHT was the best. Thank you! :). The thermostat was unwell but, apparently, required a repair about the price of a new stove : ) — And isn’t this a gorgeous recipe ?! Perfect. Sliced into wedges, this coffee cake is a nice way to round out a seasonal bread basket of fruit muffins. Wow, wow, wow — this looks SO GOOD. And although I don’t like alot of sugar in my desserts I thought this could have used a bit more. Ate this chilled the nxt AM and found that my goo set up, but would add more cooking time. When you make it, do you use the cups/tablespoons, or the weight? Any idea where the teacher lives? I subbed the buttermilk for milk with a bit of vinegar in it. Impressive! Thank you for sharing such good work. this cake was delicious!!! I loved this recipe and have already tried it twice, but sadly, I’ve been disappointed. Rhubarb Cake. Add egg and vanilla, beating until light and fluffy. More annoying q: since I don’t intend to go shopping before making this tonight, I’ll need to sub the sour cream. Hi Deb – looks great. i would love to make this with choc chips instead of rhubarb- we dont have rhubarb over here- how much less sugar do you think i should use? This is making me excited for rhubarb season. No reason to stop the mixer. I am sure it will be a success for those who love sweets but for me I would like more tartness. every holiday my parents get the same blueberry coffee cake from michael’s in brooklyn. Anyone have success with that? It worked great! But that has to wait until tomorrow. This looks gorgeous — and reminds me of Butter Sugar Flowers’s vegan rhubarb-banana skillet cake. A suggestion to you about the underdone center of your cake: For this rhubarb coffee cake how many cups of rhubarb did you use to equal half pound? Most likely won’t make this again. Waiting to see what happens – it smells heavenlyl. Thanks!! The proportions were perfect every time: one-third cake to two-thirds of the kind of rubble that were impossible to walk by without pulling off a piece of crater-leaving telltale sign. I used about double the recommended rhubarb and my powdered ginger was very fresh and potent. Very nice collection many recipe at one place CakenGifts.in , I loved it. Like some other readers, I replaced the sour cream with yogurt since that’s what I keep on hand. What a powerful & yummy ode to the good old rhubarb! I have made it twice now, once in an 8×8 pan and also doubled and baked in a 9×13 pan. Please drop by to say hello. They find it jammy or stringy or too wet or depressingly gray once cooked. Crumb ... . I think next time I’ll try to bake it first for 10 mins without the crumb topping and then add it after? :). ), Made this for a brunch this weekend and was told it was on par with a prof bakery by my husband with a very discerning palette. An allergy you have to pollen cross reacts with a protein in the strawberry. Would I need to cut down on any of the other ingredients if so? I have made a very similar cake but instead of rhubarb I used some whole frozen cranberries I had in the freezer. This looks fantastic! Next up, trying to reduce the butter – do you think less butter in the topping would be fine? Hi Deb, I loved the look of this cake too and decided to try it as my father in law has a ton of rhubarb this time of the year. Can we please talk about that crumb cake you made at the bakery in high school where there was DOUGHNUT batter involved?? The dry ingredients completely overwhelmed the butter – I double checked the measurements and they were correct according to the recipe – and only about half of it would incorporate into something dough-like. I just made this for Mother’s Day yesterday. Highlight…copy, print…. Absolutely. 1 cup (130 grams) cake flour (ditto on the all-purpose flour–worked just fine) That said, so many people have reported here that the cake doesn’t look as pretty with less pink/red rhubarb, so perhaps it’s all for the best. i love rhubarb! Can’t wait to bake all weekend! 1/2 teaspoon baking soda Rhubarb is my new favorite… root? (I figured I didn’t do it right the first time, so the second was my hope to guarantee the awesomeness of the photos and description). I have always been a sucker for a crumbly topping on anything, but, like you, Deb, I always find the sum of the whole to be too sweet. 2 eggs, well beaten I baked the cake alone for 10 min, then with the rhubarb and reserved cake dough for 10, then with the buttery crumbs for 25. And the surrounding syrup is beyond perfect in a gin and tonic. rhubarb big crumb coffee cake. I like the cake base to barely sweet and the crumb to be more spiced than over-sweet. The great thing about living in Texas is that summer lasts longer and we still have plenty of fresh rhubarb at the stores. Thanks. I would bake it in a taller pan next time as it rose more than expected. This protein breaks down with heat, as you suspected. It is easy to serve and makes a cake go a long way. I marked my calendar. I added some chopped walnuts, some crystallized ginger, and some oatmeal to the reserved batter, put the spices from the crumbs into the cake, and had a mighty successful cake. Don’t know if I’ll try again as it’s a fussy cake with plenty of dishes to wash. Hope it still taste good.