Wednesday, July 11, 2012

Rhubarb Coffee Cake - or other Fruit

I loved reading through all your ideas for rhubarb! I'm printing off your recipes to add to my seasonal recipe binder.

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 sugar
1 cup sour cream (I used my homemade plain yogurt)
3 eggs
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!



  1. Okay, I am trying this one this morning. Sounds fabulous!

  2. Gina, Does this happen to be the same recipe as the blueberry coffee cake you made for us? It was SO VERY YUMMY! I had decided I needed to ask for the recipe. Nola

    1. Nola -
      This is the recipe! Glad you enjoyed it!

  3. I was reading about your trouble with blueberries a few years ago. I was doing a lot of reading. I have 7 blueberry plants that are only 2 years old, and one that died in the winter (it's northern Canada...). but they didn't do well. Then I discovered through soil testing my soil pH in my garden is 7.2. Good for a lot of things, but lilacs, blueberries like acid soil with a pH of 6-6.5. So I replanted them in a new spot prepared to that with the addition of some natural sulfur (1 lb per 100 sq feet) and 6 cubic feet of peat moss. Peat moss has a natural acidity of about 3.5. They LOVE IT. My lilacs have grown about a foot this year, and the blueberries are branching out. Although I won't get fruit this year, I will definitely next year. Great garden you have!

  4. This sounds delicious!!! I cannot get enough of rhubarb in my life ... but since we just moved to Virginia a few months ago, I have been unable to find any and all the farmers I talk to say it is generally too hot for it to do well here. This makes me so sad!! However, I have been collecting rhubarb recipes for when I go back to Washington state again for a visit, and I will add this :)


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