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Rhubarb Big Crumb Coffeecake: A Taste of Spring

My grandmother, Elsie, had a rhubarb patch that seemed to thrive no matter what she did (or didn’t do, for that matter). Every spring, its crimson stalks would emerge, announcing the season with tart exuberance. And every spring, Elsie would transform those stalks into something magical – pies, jams, and, most memorably, this incredible coffeecake. The aroma of rhubarb mingling with cinnamon and butter baking in her old oven is a scent that instantly transports me back to her sun-drenched kitchen, filled with laughter and the promise of a sweet treat. This recipe, adapted from a newspaper clipping I found tucked in her recipe box, is an ode to those memories and the simple joy of springtime baking.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 45-55 minutes
Total Time: 1 hour 15-25 minutes
Servings: 10
Yield: 1 (8-inch) square coffeecake
Dietary Type: Vegetarian

Ingredients

For the Rhubarb Filling:

½ lb rhubarb, trimmed
¼ cup sugar
2 teaspoons cornstarch
½ teaspoon ground ginger

For the Crumbs:

⅓ cup dark brown sugar
⅓ cup granulated sugar
1 teaspoon ground cinnamon
½ teaspoon ground ginger
⅛ teaspoon salt
½ cup melted butter
1 ¾ cups cake flour

For the Cake:

⅓ cup sour cream
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1 cup cake flour
½ cup sugar
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
6 tablespoons softened butter, cut into 8 pieces
Butter, for greasing the pan

Equipment Needed

8-inch square baking pan
Mixing bowls (small and large)
Whisk
Spatula
Electric mixer with paddle attachment
Measuring cups and spoons
Toothpick

Instructions

Begin by preheating your oven to 325 degrees Fahrenheit. This lower temperature helps ensure the cake bakes evenly and avoids burning the crumb topping.
While the oven is preheating, grease an 8-inch-square baking pan generously with butter. This will prevent the coffeecake from sticking and make it easier to remove after baking.
Prepare the rhubarb filling: Slice the rhubarb into ½-inch thick pieces. In a medium bowl, toss the sliced rhubarb with sugar, cornstarch, and ground ginger. Ensure the rhubarb is evenly coated. Set this mixture aside; the sugar will draw out moisture from the rhubarb, creating a delicious, slightly thickened sauce as it bakes.
Make the crumbs: In a large bowl, whisk together the dark brown sugar, granulated sugar, ground cinnamon, ground ginger, and salt. Add the melted butter and whisk until the mixture is smooth and well combined. Use a spatula to stir in the cake flour. The mixture will seem like a solid, slightly damp dough. Don’t overmix at this stage.
Prepare the cake batter: In a small bowl, stir together the sour cream, egg, egg yolk, and vanilla extract. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, mix together the cake flour, sugar, baking soda, baking powder, and salt.
Add the softened butter to the dry ingredients, along with one spoonful of the sour cream mixture. Mix on medium speed until the flour is moistened. Increase the speed and beat for 30 seconds.
Add the remaining sour cream mixture in two batches, beating for 20 seconds after each addition, and scraping down the sides of the bowl with a spatula to ensure everything is incorporated evenly. Avoid overmixing, which can lead to a tough cake.
Scoop out approximately ½ cup of the batter and set it aside. This reserved batter will be dolloped over the rhubarb filling later, adding another layer of texture and flavor.
Scrape the remaining batter into the prepared baking pan, spreading it evenly across the bottom.
Spoon the rhubarb mixture evenly over the batter in the pan.
Dollop the reserved ½ cup of batter over the rhubarb. It doesn’t need to be perfectly even; the irregular dollops will create pockets of moist cake throughout the finished coffeecake.
Create the big crumbs: Using your fingers, break the crumb topping mixture into large crumbs, approximately ½ inch to ¾ inch in size. They don’t need to be uniform, but try to maintain that general size range. These large crumbs are the signature of this coffeecake, providing a delightful textural contrast to the moist cake and filling.
Sprinkle the crumbs evenly over the cake.
Bake the coffeecake until a toothpick inserted into the center comes out clean of batter (it might be slightly moist from the rhubarb), typically 45 to 55 minutes. Keep a close eye on it after 45 minutes to prevent the topping from browning too much. If the topping is browning too quickly, you can tent the cake loosely with foil.
Cool the coffeecake completely in the pan before serving. This allows the cake to set properly and makes it easier to slice.

Expert Tips & Tricks

Cake flour is key! It has a lower protein content than all-purpose flour, resulting in a more tender and delicate cake. Don’t substitute it unless absolutely necessary. If you must, use all-purpose flour but reduce the amount by 2 tablespoons per cup.
Make sure your butter is truly softened for the cake batter. It should be pliable but not melted. This ensures it creams properly with the sugar, creating a light and airy cake.
The rhubarb filling can be made a day ahead and stored in the refrigerator. This allows the flavors to meld and deepens the rhubarb’s taste.
For a slightly tangier flavor, add a teaspoon of lemon zest to the rhubarb filling.
If your oven tends to bake unevenly, rotate the pan halfway through baking to ensure even browning.

Serving & Storage Suggestions

Serve the rhubarb big crumb coffeecake at room temperature. It’s delicious on its own or with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with a cup of hot coffee or tea.

To store, cover the coffeecake tightly with plastic wrap or place it in an airtight container. It will keep at room temperature for up to 2 days, in the refrigerator for up to 5 days, or in the freezer for up to 2 months.

To reheat frozen coffeecake, thaw it overnight in the refrigerator. You can warm it in the oven at 300°F (150°C) for 10-15 minutes, or microwave individual slices for a few seconds until heated through.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	430.1 kcal	N/A
Calories from Fat	171 g	40%
Total Fat	19.1 g	29%
Saturated Fat	11.6 g	57%
Cholesterol	88.2 mg	29%
Sodium	299.4 mg	12%
Total Carbohydrate	60.6 g	20%
Dietary Fiber	1.2 g	4%
Sugars	29.2 g	N/A
Protein	4.6 g	9%

Note: Daily values are based on a 2,000 calorie diet. Actual values may vary.

Variations & Substitutions

Berry Coffeecake: Substitute the rhubarb with an equal amount of mixed berries (strawberries, blueberries, raspberries). You may want to reduce the sugar slightly, as berries are naturally sweeter than rhubarb.
Gluten-Free: Use a gluten-free cake flour blend in place of the regular cake flour. Ensure the blend contains xanthan gum for binding.
Dairy-Free: Substitute the butter with a vegan butter alternative and the sour cream with a plant-based sour cream alternative. Ensure both are unsweetened.
Apple Cinnamon Coffeecake: Replace the rhubarb with peeled and diced apples tossed with cinnamon and a pinch of nutmeg.

FAQs (Frequently Asked Questions)

Q: Can I use all-purpose flour instead of cake flour?
A: While you can, cake flour is highly recommended for its lower protein content, which results in a more tender cake. If using all-purpose, reduce the amount by 2 tablespoons per cup.

Q: My crumb topping is too dry. What can I do?
A: Add a tablespoon or two more of melted butter to the crumb mixture until it reaches a slightly damp, crumbly consistency.

Q: Can I make this coffeecake ahead of time?
A: Yes! You can bake it a day ahead and store it at room temperature, tightly covered. It’s also freezer-friendly.

Q: The top of my coffeecake is browning too quickly. What should I do?
A: Tent the cake loosely with aluminum foil to prevent the top from burning while the center continues to bake.

Q: Can I use frozen rhubarb?
A: Yes, but be sure to thaw it completely and drain off any excess liquid before using it in the filling.

Final Thoughts

This rhubarb big crumb coffeecake is more than just a recipe; it’s a connection to simpler times and treasured memories. The tartness of the rhubarb, the warmth of the spices, and the satisfying crunch of the big crumbs create a symphony of flavors and textures that will delight your taste buds. I urge you to try this recipe and create your own memories. Share it with loved ones, savor each bite, and let the flavors transport you to a place of comfort and joy. And if you do try it, please let me know what you think! I’d love to hear about your experience and any variations you might create. Happy baking!

Rhubarb Big Crumb Coffeecake Recipe