Big Crumb Coffee Cake with Rhubarb

I couldn't do it. I couldn't file this gigantic crumb coffee cake under the "breakfast" category. It's too sinful, too sweet. I have to call it dessert! It definitely wouldn't be the healthiest way to start your day. It sure is scrumptious, though! It was love at first sight when I stumbled upon this recipe at Smitten Kitchen. I was on the search for new ways to use rhubarb when this crumbly coffee cake caught my eye. The best part about this recipe (besides the soft gooey center and oversize chunks of streusel on top) is that it can be made year-round with just about any tart fruity filling you can dream up! Rhubarb is just a start. Imagine cherries or blueberries or raspberries. (You would probably want to use less sugar in the filling if you're going with something less tart than rhubarb, which is about everything.) Whether you serve this for breakfast (I won't tell!) or dessert (as I did, with a scoop of freshly made strawberry ice cream), it is a pan of moist crumbly bliss!

Big Crumb Coffee Cake with Rhubarb

INGREDIENTS
Rhubarb Filling:

1/2 lb. rhubarb, trimmed and diced or sliced
1/4 cup sugar
2 tsp. cornstarch
1/2 tsp. ground ginger

Crumb Topping:
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 (1 stick) butter, melted
1 3/4 cups cake flour (all-purpose can also be used)

Cake batter:
1/3 cup sour cream
1 large egg
1 large egg yolk
2 tsp. pure vanilla extract
1 cup cake flour (all-purpose can also be used)
1/2 cup sugar
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
6 Tbsp. butter, softened and cut into 8 pieces

DIRECTIONS
1. Preheat oven to 325 F. Butter or grease an 8x8 inch baking dish.

2. In a small bowl, toss rhubarb with sugar, cornstarch, and ginger. Set aside.

3. To make the crumb topping, in a medium bowl whisk together sugars, spices, and salt. Pour in melted butter and mix until smooth. Add the flour, and with a spatula or wooden spoon, mix until a solid lump forms. Set aside.

4. To prepare the cake batter, in a small bowl whisk together the sour cream, egg, egg yolk, and vanilla. In an electric mixer stir together the flour, sugar, baking soda, baking powder, and salt. Add butter and a spoonful of the sour cream mixture. Mix on medium speed until the flour is moistened, then increase speed and beat for 30 seconds. Add the remaining sour cream mixture in two more batches, beating 20 seconds on high after each addition (scraping down the sides of the bowl as necessary) until the batter is light and fluffy. Scoop out about 1/2 cup batter and set aside.

5. Spread the batter (except for the reserved 1/2 cup) into the prepared pan. Distribute the rhubarb mixture over the batter. Dollop the reserved batter over top of the rhubarb. Using your fingers, break the topping mixture into large crumbs and sprinkle over the cake.

6. Bake in preheated oven for 45-55 minutes until a toothpick inserted into the center comes out clean. Remove from the oven to cool on a wire rack. Serve warm or at room temperature.

Makes an 8x8 pan of coffee cake.

(Adapted from Smitten Kitchen)