Rhubarb Coffee Cake with Cardamom-Ginger Crumble

April 13, 2019
Rhubarb Coffee Cake with Cardamom-Ginger Crumble

Makes: 1 9-inch round cake
Prep time: 30 min
Cook time: 1 hrs


Rhubarb Sauce

  • 2 cups diced rhubarb (about ¾ lb.)
  • 1/3 cup sugar
  • 1 tablespoon plus 1 teaspoon cornstarch

Coffee Cake with Cardamom-Ginger Crumble

  • 2 1/2 cups flour, divided
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup sugar
  • 1/3 cup sour cream
  • 2 eggs
  • 3/4 cup light brown sugar
  • 1 teaspoon flaky sea salt
  • 1/2 teaspoon ground ginger
In This Recipe


Rhubarb Sauce

  1. In a small pot, combine rhubarb, sugar and cornstarch. Stir to coat all the pieces with sugar and cornstarch. Add the water and place the pot over a medium high heat and bing the mixture to a bubble. Let cook, stirring occasionally, until the mixture has thickened and the rhubarb breaks down, about five minutes. Once thickened, pour into a bowl and chill in the fridge for at least two hours. You can do this step a day or two before.

Coffee Cake with Cardamom-Ginger Crumble

  1. Preheat oven to 350 degrees and line the bottom of a 9-inch springform pan with parchment paper.
  2. In a small bowl, whisk together the 1 ½ cups flour, baking soda and salt. Set aside.
  3. In a stand mixer, using a paddle attachment, cream the softened butter with the sugar. Once combined, add the sour cream. Once mixed, add the eggs once at a time. Little by little add in the dry ingredients until well incorporated. Then, slowly stream in the buttermilk and vanilla extract. Scrap the batter into the springform pan and carefully spread it into an even layer.
  4. Pour the cooled rhubarb sauce of top of the cake. Spread the mixture leaving a ½-inch border around the sides. Pile the crumble on top of the sauce layer. Do not pat it down.
  5. Place the cake into the oven and bake for 1 hour or until the top is brown and the sides of started to pull away from the edges of the pan.
  6. Let the cake cool thoroughly before removing it from the pan.

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