Rhubarb Crumb Coffee Cake

Awww... a great summer breakfast item. I love coffee cake. Pretty much any kind.

Bundt, pan, loaf...

Fruit, chocolate, nuts...

Streusel, crumbs, glaze... I love it all!

Especially a crumb coffee cake...

I had never had rhubarb before this cake (an American who's never had rhubarb? I know...) Turns out, I really like it!

I love me some crumb topping...

And batter... baked ;)

And look, it's baked! I'll take a slice now.

Rhubarb Crumb Coffee Cake
(Adapted from Smitten Kitchen)


Rhubarb:
1/2 pound rhubarb
1/4 cup sugar
2 teaspoons cornstarch
1/2 teaspoon ground ginger

Directions:
1. Trim the rhubarb and place in a medium bowl. Toss with the sugar, constarch, and ginger.

Crumbs:
3 tablespoons light brown sugar
3 tablespoons sugar
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon salt
4 tablespoons cup butter, melted
3/4 cup whole wheat flour

Directions:
In a small bowl, mix together the sugars, cinnamon, ginger, and salt. Add the melted butter. Stir in the flour with a wooden spoon until a sand like crumb has formed.

Cake:
1/3 cup creme fraiche
1 egg
1 egg yolk
2 teaspoons vanilla
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons butter, softened, cut into 8 pieces.

Directions:
1. Preheat oven to 350 degrees. Prepare a loaf pan.
2. In a small bowl, stir together the sour cream, egg, egg yolk and vanilla.
3.Using a stand mixer fitted with paddle attachment, mix together flour, sugar, baking soda, baking powder, and salt. Add butter and a spoonful of sour cream mixture and mix on medium speed until flour is moistened. Increase speed and beat for 30 seconds. Add remaining sour cream mixture in two batches, beating for 20 seconds after each addition, and scraping down the sides of bowl with a spatula.
4. Remove the bowl from the stand mixer and and fold in the rhubarb. Spread into the prepared loaf pan. Top with crumbs.
5. Bake for 50 minutes to 1 hour. Cool.