One reader mentioned the Big Crumb Coffee Cake from Smitten Kitchen. I was actually planning to share the recipe with my adaptions.
Not that the original was not good. It was wonderful! But I'm always changing a recipe in some way. I wanted to make it larger; a 9x9 pan doesn't last long at my house. I hate messing with dividing eggs so I omitted the egg yoke. The huge amount of crumb topping tasted wonderful but I wanted to make it a bit healthier so I used the amount of crumbs for a small pan to cover a larger pan. We still think it tastes great!
Maybe next I'll try adapting some healthier sweetener alternatives and whole wheat flour!
Don't like rhubarb? Just substitute another fruit. If your fruit is sweet, cut back in the sugar in the filling. I made blueberry coffee cake with no added sugar in the filling.
Coffee Cake with Rhubarb (or other fruit)
(adapted from Smitten Kitchen)
For the rhubarb filling:
1 pound rhubarb, sliced into 1/2 inch pieces (or other fruit, about 4 cups)
1/2 cup sugar, omit if your fruit is sweet
4 teaspoons cornstarch
1 teaspoon ground ginger
For the crumbs:
1/3 cup dark brown sugar
1/3 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon salt
1/2 cup (1 stick) butter, melted
1 3/4 cups flour
For the cake:
12 tablespoons softened butter
1 cup sugar1 cup sour cream (I used my homemade plain yogurt)
4 teaspoons vanilla extract
2 cup flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
For filling, toss fruit with sugar, cornstarch and ginger. Set aside.
To make crumbs, combine all ingredients. Set aside.
To prepare cake, cream together sugar and butter. Mix in eggs and sour cream. Add remaining ingredients and mix.
Spoon 3/4 of batter into greased 9x12 pan. Spoon fruit over batter. Dollop remaining batter over fruit. Sprinkle crumbs over the top.
Bake at 325 for 45 minutes. Eat warm or cold. The leftovers are great for breakfast!