Will definitely keep this in my recipe arsenal! http://mondomulia.com/2012/04/15/rhubarb-crumble-cake/. I have never tried rhubard and we LOVE cream cheese. These look amazing! 1!teaspoon!cinnamon! But f.g. in Germany/Netherlands (where I live) cake and self raising flour are a two different things. 9×13 or even larger. Also, because the crumbs were on the bottom for baking, they really flattened out – nothing like the crunchy, craggy peaks you get when they bake on top. I subbed the tail end of some full-fat creme fraiche made up to volume with plain yoghurt, since I had no buttermilk. You really need to double the amount of butter for the crumbs to be right. The crumb topping didn’t work for me, unfortunately. I’m going to pretend it is) by the cake. I am an rhubarb apple crumble expert – can make it with my eyes closed. But I guess I made an entirely different cake, inspired by your recipe! Thanks for the great recipe. I doubled this and made it in a 9×13 pan cause I had a pound of rhubarb, and this worked well cause I will bring half of it to a friend’s and still have breakfast for the week! I have some fresh cherries I am going to try using next…thanks for sharing this wonderful recipe. but the cake part itself with the rhubarb…ohhhh yummy! Terrible pictures most people who have commented seems to like the recipe a lot. A suggestion to you about the underdone center of your cake: Love your recipes SK. Yayyyyy! My grandmother has been growing hers for years and it’s always more green than red, which only seems to make my cakes less pretty. I need this for a meeting today and refrigerated it overnight. My stalks also did not keep their shape at all, and instead are a mush and stringy… perhaps I over pre-cooked? Sadness indeed. I added half again as much butter and got some “chunks” but not like you describe. Though Gooseberries sweetened & baked under a pound cake served with vanilla ice cream flavoured Elderflower cordial is a wonderful thing. The crumb topping was really dry, as others mentioned. It will look and feel like a solid dough. Instead, I made a simple crisp (riffed off your instructions, actually): tossed the rhubarb with a bit of sugar, vanilla, and flour, and topped with a mix of rolled oats, flour, brown sugar, cinnamon and butter. This spring I have turned into a rhubarb fiend. You can easily slide the knife under the crumble mixture working loosening it from the bottom gradually. I had. I was forced to improvise some of the ingredients, and I made it with gluten free flour which works fine. I came here looking for answers , which I didn’t find, but maybe I can help. : ). This happened to me too, though not for all of the crumbs… I assumed it was because I replaced the butter with coconut oil. should all be thrown in together. We made this tonight and 6 of us polished off the whole thing in about 10 minutes! It is delicious, moist, and I love the look you get from using ribbons of rhubarb instead of chopping it. Just under the recipe proper you will see this: Previous post: a really great pot of chickpeas, Next post: tall, fluffy buttermilk pancakes. I think my friends should visit your blog, too! This recipe does take some time to make, and there are a few extra bowls for clean-up, but I didn’t mind as that really made the dish more rewarding in the end. This is one of my fav. I guess i need to give credit to Melissa Clark too. I’ll write it up on my blog someday. A friend once gave me a cake just like this but made with plums instead of rhubarb. The cake portion was ok, but the rhubarb did not take on much of the sugar and was bitter and the crumb topping – while nice and big – felt too oily and flavourless in the mouth. 1/2 teaspoon ground ginger Because some complained about the flour-iness of AP in the topping, I used cake flour for the topping and AP for the base. I have made this as written with rhubarb, strawberries and rhubarb, blueberries and currently have it in the oven with raspberries……This is a standard in my house! Still have some rhubarb, so the streusel muffins are on my agenda for tomorrow. i didnt use rhubarb or any fruit, but next time ill think ill throw some blueberries in there, although my mother said she’ll kill me if i add anything to your already perfect coffee cake. Grease the bottom and sides of a 9×13-inch baking pan with butter or cooking spray, then line with parchment paper, extending it up two sides to make a sling. No problem with the crumb topping. … oh, also, by the time I came to make the cake part I was a bit flustered (suddenly realising you have no eggs mid-recipe will do that) and couldn’t face the elaborate wet mix/dry mix/gradual combination thing, so I bunged everything into one bowl and mixed like billy-o and it worked beautifully. Thank you! I was out the door elbowing my way down the veggie aisle right after reading this and the cake was a big hit. Anyways, the flavor of the cake is lovely (I adore coffee cake, so this might be unfair) and it’s not too sweet. Made it twice in one week; it was a hit! Any idea where the teacher lives? I also used yogurt instead of sour cream, since I always have that on hand (I’ve never had a problem using yogurt in cakes). Finally made it a week ago for the first time after seeing rhubarb at the farmers market. I much prefer my go to rhubarb lunar cake recipe. And the photos that go along with them are gorgeous. (I assume it’s salted butter in your original recipe.) I made it last night for my girlfriend, who love love loves rhubarb and has been asking for a coffeecake that is “two parts crumble to one part cake.” At her request, I doubled the streusel portion and divided the batter into one small cake and a few cupcakes. Place a larger plate upside down over the skillet and use two potholdered hands to flip cake out onto it. I followed it 100% and it was not like solid dough and could not press into the bowl. Tamarillo next to be eaten at home! The cake itself was delicious as well, but I wish it rose a tad bit more (I could also probably use fresher baking soda). Just made this and am disappointed. Can’t wait to try this, perhaps turn my co workers onto rhubarb!! Yes!!! 1/4 teaspoon salt I know I am, like, years behind on posting but I just tried this recipe with plums (I have a tree full that causes me desperation every fall to use them) and it was TO DIE FOR. This recipe is so amazing! Big Crumb Coffee Cake with Rhubarb on smittenkitchen.com. It looks so pretty under a glass domed cake stand with the layers of cake, fruit and topping showing. my boyfriend loved it. I am not a fan of rhubarb, but we are very broke and I have been trying to utilize things in my garden so that my family doesn’t have to go without, perse. I can’t find any comments after #103 (from “insanity fitness”). Being solid and dry allows them to stay large and boulder-like. A must bake every year. I love this so, so much — my issue with rhubarb is that I love its taste, but while I always want it to look like beautiful candied pieces of garnet, it inevitably just goes to mush with the slightest stirring. Next up, trying to reduce the butter – do you think less butter in the topping would be fine? My recipe is slightly different, but this one is definitely worth a try. The cake has a great texture. Now I’ve got my fingers crossed now, that they’ll still be some around this weekend. It would make the cake a little deeper. I baked the cake alone for 10 min, then with the rhubarb and reserved cake dough for 10, then with the buttery crumbs for 25. May I suggest the book Rhubarb Renaissance by Kim Ode? I must have messed that up somewhere. Okay I’m making this for the second day in a row! Thanks! It took longer to cook, which I think over-dried the crumb topping. I will try again when I get a new receptacle. Thank you so much. Increase speed and beat for 30 seconds. I’m gonna have to try that. Did this happen to anyone else? This is combining two of my all time favorite things, rhubarb and upside down cakes! Did you find that it looked and felt like a solid dough? Apples: too plain/sweet, not enough contrast (I think making sure that they are packed into the bowl is key!) then move them to the garden with a companion bamboo for shade, harvest everything in the spring, and repeat the next August. I know it’s a weed many places. I haven’t tried it here but in other recipes, the flax egg replacement seems the most popular method. My husband made this cake this morning for a brunch and it was a hit! What are your thoughts? (And I hope this helps others with odds and ends during this time.). pinchsalt! The crumbs were great. For the cake: But it was still really good. Yum! I made this for mother’s day over the weekend to much success. We ate too much of it at home, so I foisted the rest on my coworkers this morning. Price: $3 bag. Worth it. :). Highlight…copy, print…. making the same mistake you did by waiting. I recommend this modification to anyone. It was a failure!! I added some chopped walnuts, some crystallized ginger, and some oatmeal to the reserved batter, put the spices from the crumbs into the cake, and had a mighty successful cake. Truth be told, I could live on crumb cake. Cake. This is now in the oven with raspberries instead of rhubarb. 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