Description
Rhubarb Crumb Coffee Cake combines the sour, moist rhubarb stalk with a sweet crumb topping. Use buttermilk, or adapt with a sour milk as in recipe. Rhubarb is a reliable perennial plant growing in a kitchen easy to harvest fresh stalks in spring. Trim the stalks of the leaves, chop and add to the recipe or pack any extra into the freezer for an out of season treat.
Ingredients
1 1/4 cups milk
1-tablespoon cider vinegar
2 1/4 cups unbleached all – purpose flour
1-teaspoon baking soda
1-teaspoon sea salt
8 tablespoons ( 1 stick) unsalted butter at room temperature
1 cups packed light or dark brown sugar
1 large egg
1/4-cup plain yogurt
3 cups rhubarb, sliced 1/2 inch thick – leaves removed*
Topping
1/2 cup packed light or dark brown sugar
1/2 cup old fashioned rolled oats
1 1/2 teaspoons ground cinnamon
Instructions
Position a rack in the center of the oven and preheat to 350*F. Lightly butter and flour a 9 X 13 inch backing pan, tapping out the excess flour. Combine the milk and vinegar and let stand until the milk curdles, about 5 minutes. ( You could skip this step and use buttermilk if it is handy.) Mix the flour, baking soda, and salt to combine. Cream the butter and brown sugar together in a medium bowl of an electric standing mixer on hig speed until light and fluffy, about 3 minutes and beat in the egg, and the yogurt. Slow down the mixer to medium-slow, gradually add the flour and the milk, alternating each until both are incorporated and smooth. Do not over beat. Turn off the mixer. Fold in the rhubarb with a wooden spoon, and stir to blend.
Spread the batter evenly in the buttered pan. Mix together the topping ingredients; sugar, oats and cinnamon in a small bowl and sprinkle over the batter. Bake for 35- 45 minutes. Cool the pan on a wire rack and serve warm or at room temperature.
Notes
*To preserve rhubarb for winter use, simply remove the leaves, and chop the stalks into 1-inch pieces and freeze in self-sealing back.