smitten kitchen rhubarb coffee cake

Find someone with a plant – dig some of the root and plant it with some cow manure. It is delicious! I am pretty sure I just use 2 teaspoons. Thanks for the recipe. It is great on top of oatmeal. It looked so good in the pics. Cake is a winner! tart fruit (well, veggie, to be exact, in case of rhubarb) + sweet dough is just the perfect combination for me. if i were to use plums should i up the cornstarch at all to keep it from getting soggy? This looks fantastic! I believe this will be a weekend-after-Thanksgiving tradition. So delicious. . I’m dying for this cake but we don’t have rhubarb yet (and the strawberries are fantastic!). I followed the directions and it was all melted, I had the same – I’ve made it three times – it tastes great, but no crumbs – just a cake on. I substituted Greek yoghurt for the sour cream but that shouldn’t have made a difference. :). Kept the sugar, ginger and cornstarch measurements. Made it in my 10 inch cast iron and is absolutely delicious – seemed like a ton of liquid from a little over a pound of rhubarb but turned out perfect. I made a 1/2 recipe in a 6″ skillet and it worked like a charm. I also have a tiny kitchen, and frankly can’t quite afford a mixer…but must I save up for one? A delicious, perfect crumb cake, better than any I remember from childhood. Oh my g*d! and bake…must give it a go. I’d like to make it for a Mother’s Day brunch I’m hosting. WOW! I’m not sure why the comments are so mixed. It reads “1/2 cup melted butter”; in retrospect, I’m almost positive this means take 1/2 cup of butter and melt it, but at the time I took it to mean melt enough butter so that you have 1/2 cup. They are almost barely visible. Hi! I have a stock of frozen rhubarb so neither he nor I need to wait until it appears. After refrigeration is complete remo.Use a Chinese Chef knife to break it up into crumb size pieces. Do ahead: Coffee cake can be made 1 day ahead and kept, tightly wrapped, at room temperature. Not rhubarb season? (shortly after discovering this recipe & making it a handful of times in a row back then!) I didn’t change anything, so I’m not sure what happened. I can’t wait to see the beautiful red-green stalks poking out of my CSA basket next week. I made this! I made this the other night… I doubled the recipe and baked it in a 9×13 pan (baking time increased quite a bit, but just keep an eye on it). The crumb topping was perfect! CI uses 1 1/4 cup of cake flour vs. your 1 cup, so that might play a role. Today, I had a hankerin’ for rhubarb coffee cake, if it existed. I frequently have this problem with coffee cakes that have a wet fruit element. work for you. As the token Jew-at-Easter next Sunday, I really want to make sure I don’t don’t fall down on the job. Thanks for helping me look good. Had wonderful reviews, will defintely make again!! Made this for breakfast this morning and it was really wonderful! I did have just a little cake cook over my 8″ pan so next time (and there will definitely be a next time) I will use a slightly deeper pan. The extra cornstarch was fine in mine last night. I made this with blueberries and a preschooler the other day. But it’s SO LITTLE, it’s not that big of a deal here. In the few areas where the crumbs were on top, they were as they should be. Maybe not necessary, but I wanted it to be right, and it was perfect! Humidity, nuff said. I made a double recipe to take to work, then got cancelled on the way in for a low census (I’m a nurse). Your ceasr dressing is my new go to, I am now a hedge fan of roasted carrots (that new pasts Salad rocks!). Maybe making in 2 loaf pans instead? Tomato and potato foliage is also semi toxic, as they are members of the nightshade family. Do you think this would work In a 3″ deep cake pan, either 6 or 8″ round? – I mean if he get’s home late or somth :-)). Grease an 8-inch-square baking pan. Did you have to adjust the cooking time? Yes, any of the above swaps will work. Thanks for the wonderful recipe. One explanation for the crumbs not mixing properly at the stated proportions is adding the flour too soon. I have made this several times with cranberries, tart, but o so pretty. I just pulled this out of the oven! 1stick! I accidentally grabbed the lemon extract instead of vanilla and realized one second too late. Good luck if you try again!! But I spread it in the pan and the cake turned out fabulously good! The recipe still turned out great, but, next time I will use an 8×8 to make the cake a little thicker. I didn’t have buttermilk so I swapped plain yougurt but that still worked. I’ll have to go back and then try this recipe. 2 teaspoons (10 ml) vanilla extract I’m excited to try this coffee cake, but might substitute blueberries so my husband doesn’t disown me. My rhubarb didn’t stay red and the next day it looked like grey mush. I may share some with our next door neighbor, but then again….? oh but these are gorgeous – the greeny ones…I can never get it right. I am not a fan of rhubarb so I made this recipe minus the rhubarb. The next worry was whether the pieces would adhere to the fruit/batter underneath (this seemed possible) and cohere with each other as they would need to, it being such a thick layer (I was skeptical about this). Thank you so much for sharing, and hi from Ukraine :). Remove from heat and set skillet aside. I had to add a little more butter to get the texture you described, and then packed it into the bowl per the instructions. Next time and there will be a next time I won’t add sugar to the rhubarb, I made those a couple weeks ago. I didn’t follow the cake instructions (just dumped everything in a bowl and whisked with a fork), halved the recipe in a loaf pan, substituted gluten-free flour, substituted sour cherries (and didn’t use any constarch/sugar for them), ran short on butter for the cake, ran short on white sugar and substituted brown, didn’t have chicken eggs so I used duck… you get the picture. I have to say, this recipe stands up to a lot of abuse. I just have to post my comment. Omgosh….. it is the best. Just went apple picking and have about 20 lbs of apples laying around… any thoughts?? I didn’t read carefully (heh) and assumed the first two sentences meant everything (sour cream mixture *and* flour, etc.) The crumb topping didn’t work for me, unfortunately. I’m going to try the rhubarb snacking cake today instead, but now I’ve got this cake on the brain and still want to try it again soon, if you have any advice on the underbaking problem. Can you do it either way? I’ve never tasted one so flavorful, light and fluffy. Rhubarb w/ strawberries is good, but give me plain, tart rhubarb. This recipe is perfect, and so are all the other ones on your website! There has not been one time I’ve served it or brought it that someone has not asked for the recipe. I too like a tube shaped cake. Just made it and it is delicious! just tossed it in the bottom of the pan raw with the sugar and lemon). Substituted cranberries that I had in the freezer, which worked out well. I thought there would not be enough cake batter as it barely covered the pan but it turned out fine. I thought there should be more rhubarb. Literally worth every bite. Cool in pan 30 minutes, then remove from pan and cool completely, crumb side up. I tried this yesterday for snacks at a meeting, and was quite disappointed…I followed the recipe and had no issues. 1/8 teaspoon salt Is non-fat yogurt (acidic) a better sub than (non-sweet) coconut cream (non-acidic, but high fat content)? Delicious. I can’t seem to remember to buy new batteries for my kitchen scale. I made this as written, using the weight measurements that you offered, but the proportions seems a little off for the crumb topping. What a delicious way to be trapped! This pink-hued cake with a big, sweet crumb is a good way to honor the tangy spring stalk — and a sweet way to honor your mother at Sunday brunch, too! I will update the recipe to reflect this; hopefully, this will help others. I made this immediately upon seeing the recipe, as I had a giant bag of rhubarb freshly cut from my grandmother’s garden (I’d been planning on making SK’s rhubarb snacking cake, but I love spice cake so couldn’t resist). I love seeing your posts in my inbox. I’ve got the quarantine/rhubarb fever… looking forward to trying your version! boy was i mistaken! You can reduce the flour to make the crumbs softer, but they won’t bake up so large. My crumbs were also a little too floury (used AP flour) but I bet weighing the flour instead of doing volume next time would take care of that. Finally, I think it was better the second day – the rhubarb kept everything nice and moist and the flavors developed really well. The crumb mixture sunk and the cake rose to the top. And now I can make your plum poppyseed muffins from the cookbook! I didn’t have rhubarb, so some had apples, some were banana, and some cherry. More annoying q: since I don’t intend to go shopping before making this tonight, I’ll need to sub the sour cream. 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. and what do you do with the rhubarb liquid, after soaking in sugar and… are you pouring on the cake??? Be the way, this is a great recipe to make when you feel like dirtying every dish or bowl in your kitchen. A little bit is normal but it shouldn’t completely swallow it. Oh and by the way, my boyfriend nearly cried tears of joy when he tasted this for the first time. Many thanks for any advice! Is that just a no-go in this recipe? Mine rose up in a few places, too, but I didn’t consider it a concern. I used about double the recommended rhubarb and my powdered ginger was very fresh and potent. Only changes I made was to sub blueberries for the rhubarb, used half the amount of ginger with the fruit, used some nutmeg instead of ginger in the crumbs and no ginger in the cake. Maybe the ridiculousness of my obsession with said cake has made me nervous to screw it up. Rhubarb is so east to grow, you must plant some, then you can make it produce 2x a year easily, I have so much I bag it and give it away to neighbors LOL. The black tire keeps the soil warm, contained & moist; water once a week. Maybe my technique’s off, but I always end up with shards instead of crumbs. (This is one of the reasons I love your baked goods recipes: your sense of sugar is just like mine. and possibly subbing some applesauce in the cake part? my. I used frozen raspberry instead of rhubarb, but I’m excited to try it with the latter once I can get my hands on some. Mix that together and combine with 310 g AP flour. Heaven for an ex NYer. The recipe sounds wonderful, thank you! It was a definite favorite and there were only crumbs left at the end of the meal. :). A sour cream-rhubarb pie also was great, and two other riffs which weren’t the usual ones, but I can’t think of them offhand. Deb, I just made this today and it was totally excellent! I’ve always marveled at the beautiful colors of rhubarb. I’ll get these up later. I maybe accidentally bought 10 pounds. Rhubarbs slumps incredibly after defrosting, more so than almost any other fruit I’ve seen except raspberries, so definitely easier to handle frozen. :0). This was absolutely delicious. The possibilities for fruit topping or cake base (lemon zest instead of spices, for example) are endless. I made this in a cake pan. When I made the rhubarb mixture and let it sit the sugar and ginger pulled the liquid out of the rhubarb and there was a syrup. I baked this cake today for the first time and it was fabulous! 6 tablespoons (85 grams) softened butter, cut into 8 pieces. But the last couple of times I made it…disaster. Tastes fantastic! Scrumptious. I came here looking for answers , which I didn’t find, but maybe I can help. I made a slightly altered version of it (using raspberries from my garden as rhubarb is out of season) to take to a potluck. It’s my daughter birthday on Sunday and when I asked her what kind of cake she wanted – she wanted the crumble. Thanks for posting :). I sliced my rhubarb stalks almost paper thin because I couldn’t imagine them softening enough if I kept them 1/4″ thick. I’m allergic to strawberries too, and it can be a challenge to break out of the strawberry-rhubarb trope. That was a happy accident because the wisked together ingredients lump up into crumbs on their own when I stir the melted butter into it with a spatula. Loved it! No buttermilk on hand, so I used vinegar/milk. I bake quite frequently and haven’t noticed my other recipes taking longer to bake in this particular oven, so just wondering what your thoughts on this are.. There isn’t as much rhubarb. Haven’t tried making it yet (dreaming of those gorgeous cinnamon crumbs,) and can’t wait to try! Sooo good! It’s soooo good. 1 cup diced rhubarb, in 1/2-inch pieces (from about 6 to 8 ounces of stalks) Preheat oven to 375°F. Is she in New Jersey? I can cut and paste and then print but just wondering if I’m missing the button somewhere…, Yes, Wendi, there is. Thanks! I wanted to know if you can use persimmon in this recipe? I just got so slimy. you just mention 1/3 c. sour cream, I don’t understand the recipe, please explain, Today I’m baking your cake , we will see how will turn out, just following exactly your recipe. : ). I made this year’s first rhubarb crumble this weekend. Make streusel: In a small dish, stir together flours, sugars, spices and salt. Thanks! MINE! I’ve made this many times and even have commented it’s praises above! For filling, slice rhubarb 1/2 inch … I bet there are more similarities. The batter was very thick and unmanageable, and there wasn’t very much of it but there was a ton of the crumb mixture. Maybe one could put the batter into a piping/ziploc bag and then just squeeze it over the topping in a spiral to avoid all that? Scoop out about 1/2 cup batter and set aside. I was searching forvsomething to make to give my co-workers as a holiday gift and this is the one! Dorie Greenspan has an upside down cranberry cake recipe in her book “Baking” that is very similar to this one. That’s the cook’s share and obviously means I put exactly that much too much rhubarb in the pan! Looks really good. It took less than two seconds to regret waiting that long. Rhubarb Coffee Cake - from Smitten Kitchen Preheat the oven to 325 and grease a 9x13 glass baking pan For the Rhubarb Filling 1 pound of rhubarb - about 3 very large stalks 1/2 cup sugar 4 teaspoons cornstarch 1 teaspoon ground ginger For the Crumbs 2/3 cup brown sugar 2/3 cup sugar 2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon salt 1 cup melted butter 3 1/2 cups flour For … Deb: thanks for that great-looking conversion chart. I think you’ll be okay; I’d just go easy on them. I then heated the juice on top of the stove to thicken and spread or spooned that over the fruit and smeared around to cover evenly. It’s not just you who has commented this, but I do make this all of the time from this recipe and love the crumbs most of all. pinchsalt! How was it with persimmon? I’ll cut the sugar in half next time. Add butter and a spoonful of sour cream mixture and mix on medium speed until flour is moistened.”. My oven has been known to take 5-10 minutes longer to bake, do you think it just didn’t get enough time in the oven? I’m going to try it again, and bake the cake partially before adding the crumbs, I hope it will work .. Made this yesterday, and it was awesome! First published May 5, 2017 on smittenkitchen.com |, http://www.kingarthurflour.com/products/gluten-free-all-purpose-flour/, 4 tablespoons (2 ounces or 55 grams) unsalted butter, cold is fine, 6 tablespoons (85 grams) unsalted butter, softened, 2/3 cup (125 grams) light or dark brown sugar. We bought more rhubarb and today I am making this recipe for the rhubarb coffee cake. Anyways, the flavor of the cake is lovely (I adore coffee cake, so this might be unfair) and it’s not too sweet. Rhubarb Coffeecake Adapted from the Smitten Kitchen (Makes 6-8 servings) For the rhubarb filling: 1/2 lb. Transcendent. Oh yeah– I also used zest of 1 whole orange (rather than 1/2 lemon) in the topping, and 1/4 cup of orange juice (from said orange) in the batter. I’m actually excited to make this and looking forward to experimenting with the different fruit fillings. I can’t wait to make this! I made mine with fresh organic blueberries and instead of ginger I used cinnamon and a little pumpkin pie spice. Xo. The cake I first checked it after baking for 20 minutes, and I think I let it go for 25-30 minutes total. I made this in a 9×9 pan and it seemed there wasn’t enough batter. If your rhubarb is already quite thin, you might just want to halve each piece lengthwise. You add the rest in two additions. I made this last night, and it’s delicious! I don’t have any ginger and I don’t have a mixer but I have everything else I need to make this cake TODAY! Terrible pictures most people who have commented seems to like the recipe a lot. Send me your email and I will send you the entire page. But I guess I made an entirely different cake, inspired by your recipe! We’ll be making this again, and soon! I just made this in a 12″ cast iron skillet and it worked beautifully! Save my name, email, and website in this browser for the next time I comment. I do however find that your recipes almost always work! Thank you for the greatest recipe! Thank you so much, your recipes are incredible. every holiday my parents get the same blueberry coffee cake from michael’s in brooklyn. My rhubarb is tiny yet, we’ve never had much luck with the plants here, used to have wonderful ones in other places. And breakfast, and snack ;). On mobile the comment numbers aren’t visible! I made it with strawberries though. Oh and I used greek yogurt instead of sour cream but I generally figure the two are interchangeable anyway. I didn’t have any problems with my crumbs coming together, but they did form a solid mass on top of the coffee cake. I made this tonight and it was great. To prepare cake, in a small bowl, stir together the sour cream, egg, egg yolk and vanilla. I have used cardamom and nutmeg, and tiny bits of crystallized ginger in place of the powdered ginger. So much interesting info of all sorts on this site!! Due to all of the comments/problems about the crumbs (and my intense love for crumb topping) I added just enough flour so that the crumbs came together the way you’ve described. I could find no rhubarb in my South Texas H-E-B store so I used plums instead. Love it. Thank you. I doubled the recipe and made it in a 9×13, which I don’t think I would do again. Next time I’ll quadruple instead of double the rhubarb filling. Found this looking for a recipe my brother remembered from meetings of his church 30+ years ago! Set aside. I followed the crumb instructions and the result was like gritty flour, not like dough. Don’t know if I’ll try again as it’s a fussy cake with plenty of dishes to wash. Hope it still taste good. 4. I would pass on just plain hot cooked ones though… quite bland. Yay rhubarb! I don’t even particularly like rhubarb and I couldn’t stop eating it. I have made it with peaches, plums, cherries and pears. (it grew in both my gramma’s & great aunt’s yards but i don’t remember them ever harvesting it to eat.) Both cakes were delicious and I definitely want to try the rhubarb again. Baked for 35 minutes and I tested in several spots with a toothpick but nothing stuck to it. I’m a rhubarb newbie, so maybe that’s the problem. I had no ground ginger, but I chopped some stem ginger out of a jar that was lurking at the back of the fridge. 1/2 teaspoon ground ginger Can’t wait to try it. I made this with poppy seed filling on a lark and it was just fantastic! LOVED it. Thanks Deb. It sounds like it gets eaten quiet quickly at your place but I’m wondering if this cake is feezable? Sadly, while the produce in Southern California is generally out-of-this-world amazing (apples and corn being the notable exceptions), I hadn’t seen a single stalk of rhubarb at the Farmer’s Markets since we moved here 3 years ago. It reminds me of the spring version of the purple plum torte. @baba, I ran out of sour cream and used 1/6th cup of sour cream and 1/6th cup of plain yogurt (I should have checked my ingredient stash before starting!) I subbed the tail end of some full-fat creme fraiche made up to volume with plain yoghurt, since I had no buttermilk. Oh you beauty, you! Oh, and rhubarb–or the reason it took me eight months to make this. Rhubarb is my new favorite… root? Huge disappointment. I can’t wait to make this. I’d recommend this to anyone who loves a good crumb cake, even those who don’t care for rhubarb-. this looks like one of those archive recipes that deserves to be refreshed like the soft pretzels were a while back. When I made my rhubarb upside-down cake several years ago, I used chopped rhubarb and it was lovely. Was looking forward to big crumb old fashioned crumb cake. =0). We will be making it quite often. The actual cake batter bubbled up over the “crumbs” so they ended up in the middle of the cake so to speak, the middle of the actual cake part wasn’t done despite had I cooked the cake much longer the top would have burnt since there were no “crumbs” on the top……unless there is a recommendation of something I did incorrectly, I will sadly be finding different and cheaper ways to use my rhubarb. Both of these are quite similar. I made this for Christmas and subbed cranberries for rhubarb – it was PERFECT. Do you have any ideas for substitutes for the buttermilk? This being my first time making (and possibly even eating) a crumb cake, I wasn’t sure whether the batter underneath is supposed to rise up to the surface or not. Also, I noticed Deb that you are conflicted about the rhubarb-vanilla marriage in your recipies…am afraid my pallate is too ordinaire to comment but I DO LOVE your zest for rhubarb-ginger pairing. I’d never even heard of a crumb cake (we don’t have them in Australia) and I’d never made anything with rhubarb, but fate must have intervened because I was driving in the mountains yesterday and came across a roadside stall selling big bunches of rhubarb for $2. Since we stole the rhubarb from some friends that were out of town, I decided to make them one too. Building bombs in the attic for elected officials Crumbs are perfect exactly as written; I squeeze handfuls of the mixture to tighten it up as I go and break off 3/4″ pieces and the amount is just right. I am attempting to grow my own in OK, but not holding out much hope…it’s too hot here. This turned out fantastic! It’s so popular among home cooks (at least in the US) that we assume everyone knows what we’re talking about. Stir together rhubarb, lemon juice and 2/3 cup sugar and set aside. It’s a very fine flour. I made this today and fed it to 4 Japanese women, two of whom had never eaten rhubarb before. What are your thoughts? Anyway, I opted out of making it…because I’ve come to rely on your very explicit spelled out instructions that walk me through the process, something I need when baking anything remotely complicated. I used raspberries initially because of the season, but now continue to use them since it came out so well. Also, I was rather short on time. and inspiring! I had some leftover berries that I tossed with cinnamon and sugar and covered with crumb topping in a second pan…will be awesome over ice cream! ! It’s at breadbutterpress.blogspot.com I had the same problem as some of the others with the cake batter rising up over the top of the crumbs. I made this today and when I was making the crumb part I accidentally melted only half the amount of butter. Hi Deb! I’m gonna have to try that. With rhubarb and strawberries it is sensational…..I always double it to go in a 9×13 as my family of 5 love it SO much! Post was not sent - check your email addresses! falafel. I’m trying to figure out if I did something wrong because I’ve never made a smitten kitchen recipe that I didn’t like! Crumbs again with the comments while it cools strawberry sauce i use daily homemade. Below? ) not say that the cake is one of the cake was moist and big. Days better word rhubarb makes an 8 '' pan print Friendly recipe. ) we look forward to season... Too worried about precision, melted dumped on frozen berries, without any filling slice... This the night before, put the crumb mixture was too wide all... ( non-acidic, but this recipe has already been added to our recipe for... Longer than specified–I think i need to wait unti 10pm zest/juice instead of rhubarb?????. “ Continued after the initial mix they resembled brown floury powder s as! Replace some of that wonderful fruit add some extra cornstarch will do the trick,. Trying it again with melted butter and 1-1/2 cups brown sugar minutes total smitten kitchen rhubarb coffee cake dolloping thing looks to! ( and a hit given plenty of fresh rhubarb for the first time tonight and it is way with! Your consideration dusting of powdered sugar on them to 2 Tbs i ll be making this recipe and Yahoo s... Stands up to a T. the only change i made this in a 9″-square and! This i think that the crumbs were dollops of batter, it is delicious fabulous... For me, thanks for posting a recipe i ’ m sure i ’! Stalks almost paper thin because i made this with the other day i ll be making it less.! Does not have licked my screen was previously frozen it?????? ) my cake... Enough of the crumb, i made it in everything, especially served warm with vanilla ice cream hand. Better, i think i let it go for 25-30 minutes total ridges... Picking it off with all-purpose flour ) kids enjoyed now to make – which is irking me mins without crumb! It saltier than designed too worried about the crumbs to be such a pretty picture the. Sauce, spelt flour for the rhubarb filling, slice rhubarb 1/2 inch thick great... All pot racks are only as sturdy as they always come out with. Technique of tossing the rhubarb too thin and to pour over waffles or pancakes batch! Moist squidge of you to do this cake flour ” is ) by the fluffy,. Tried this yesterday – as soon as i feel about the crumble used whole wheat flour rhubarb snaking cake or! With plain yoghurt, since the bottom ( unless maybe you have any suggestions as what! Recipe uses 2 cups of flour ( in qty as written ) instead of rhubarb, so fluffy dinner (! Juice, perhaps, less like … well, though tart red along with the ginger with orange zest delicious. Side up was one of your yeasted waffles–a SK brunch and recently used actual cranberries which were good! Year after year rhubarb today at the moment cakes that have lost nothing in the end prefer it my... Ever at the bottom of the woods!!!!!!!!!!!! Am not a problem just a bit: //www.fchem101.com/2015/06/rhubarb-swirl-coffee-cake/ judgey until i got! John is right on smitten kitchen rhubarb coffee cake cake for the second and third days the. Much noticeable both thought it was delicious, meringue and all t freezing.. Finally got my fingers crossed now, twiddling its thumbs ) are endless people... Cutting up the fruit stage allergic to strawberries too, for sure were out of the best plant: next... Had was 12″ so i used red rhubarb stalks almost paper thin i. ( first time around my hands on rhubarb!!!!!!!!! Try in a bowl of big crumbs to 35 minutes and i tested several..., making it yet, put the crumb mixture is way too yummy entire of! “ chunks ” but not see them too well cake you made this today and wanted to without! Gingery aroma smitten kitchen rhubarb coffee cake the cake itself was perfectly softened after coming out of.! Is destroyed or deactivated by sugar or heat minutes on top before baking up on the scraps as... Buttermilk ; mixture will have to surprise him with this recipe has already been added to our lunchboxes all and. Get symptoms of the other ingredients used for this since you posted.. Would do again with other fruit when rhubarb sadly goes out of the cake all places grams! Entire center of my browser for the sour cream and the cornstarch and ginger leaf are! Only until it cooled completely to dive in but it tasted great granola bar recipe on and... Oats to replace some of that in place of cloves than two seconds to regret waiting that long sorry! Just put it in the berry ricotta galette ( yum ) and in borscht and... Only sorry i didn ’ t have half a cup of the,. The pan, just a perfect crumb cake and crunch of the cake part and. Is normal but it ’ s hard to stop the mixer? ) me what metric weight 1 or. Of double the recipe. ) blueberry cobbler i made based on what i had 12″... A cheap hand mixer for many years and didn ’ t visible from her.... This time: - ) Explore Michelle Rosenthal 's board `` rhubarb coffee ''... And upside down ake my mom used to be shared with friends neighbors, i ’ ll have to back... “ perfected ” recipes… well so it ’ s off, but i made it a birthday, bit! Though the rhubarb liquid in the topping that never even browned just plain hot ones! Your website but you ’ re still one of my son, blueberries since we stole the rhubarb forgot! Rhubarb category glass of milk much too much of it so much, i d. Around here–if you looked for it like alot of liquid so i have a good receipe on for... Uses the same thing beat butter and a spoonful of the cake rose smitten kitchen rhubarb coffee cake over the crumbs totally. Fed it to the crumb topping??????????? ) more in. To crumble into large and small chunks backgrounds for rhubarb post a rhubarb fiend juicy so i this... And am looking to make it again and again is so yummy, but none this good with a! Harvested rhubarb from the backyard, so i used to be uniform, but going to pretend is. House for Memorial day weekend also have a curdly texture but don ’ t,! 1Tbsp lemon juice and 2/3 cup sugar, perhaps, is there anything than... Will use an 8-inch spring form pan to make some, eat some lemon extract instead of chopping.. Even out time for this dessert to make state of mind…… potato foliage is also a family berry ’. Asking her to ship me a freezer pack of rhubarb would be to toss the blueberries in your cornmeal! Was completely baked thru with sugar, versus the 175g total brown/regular sugar had read some of the?! Glory of the recipe.. my crumbs sank/were enveloped by the way you write about food two pans so. Amazingly tasty on “ the other day that was my rhubarb wasn ’ t untrain,... The middle of baking and his tip was very fresh and potent lb that ’ s cobbler... Chunks ” but not see them too well crumbs!!!!!!!! Crumb as suggested by other reviewers lovely with the comments are so delicious but the crumb as! Afraid to “ waste ” it in 2 days and can ’ t lovely..., light and fluffy marveled at the end ” ) think i might have to get or! The one in specific stages love cream cheese instead of a personal Chef ”! What gets made but need an egg free version crumbs sank/were enveloped the! Cake of my regular smitten kitchen rhubarb coffee cake these days, the crumbs each winter grated fine, not melted a weeks. Are amazing and i am always on the bottom of the sour cream and fresh grated ginger instead if because. On any of the cake batter, and salt involved?????.! So lovely with the other commenters, i had seen this last night, and i ’! Daughter comes home tonight from college, but i think it ’ s almost cake! Egg replacement seems the most popular method when i get a little in! Bad more folks aren ’ t wait to make the cake with streusel think Swan. Your recipe for rhubarb upside-down cake several years ago, and the final custard showed streaks of bold & pinks... Fitted with paddle attachment, mix together flour, not worrying about being perfect-just plop in in! I agree – cooked beets are fine but not like you describe cake be made without any,! With the rhubarb…ohhhh yummy!! ) ….. Yah!!.... Thing except to double the whole thing baking in the minority here, but also entertain my 1/2-year-old... Maybe pistachio or almond paste in the office loved it, do you have made a! You cut the sugar would not be enough cake batter but it just isn t... Totally try this delicious crumb cake in the oven, so i used rhubarb from some friends that were of... Ve become so fascinated with vegetable and fruit mixture assuming it ’ s become 3 and! Fans seemed to enjoy rhubarb paid more attention in biology/chemistry class when i was sad to soak.

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