29 May 2012
Big Crumb Rhubarb Coffee Cake.
I don't think it's a secret that I'm a big fan of Smitten Kitchen. The Gingerbread Apple Upside Down Cake is now a staple at holiday meals. Her Couscous and Feta Stuffed Peppers are amazing. The Garlic Butter Roasted Mushrooms are a perfect meal for a romantic night in for My Mister and I. (Note: if there are two people consuming mass amounts of garlic they cancel each other out. Thank god he's a fan of garlic - that could have been a deal-breaker.)
The Big Crumb Coffee Cake is no exception. The cake is tender, the rhubarb isn't overly sweetened so there's still a bit of tartness that makes rhubarb what it is. The crumb, however, is not as great as I would have imagined. I knew when I was adding ingredients for the crumb portion of the cake that I wouldn't be 100% satisfied, and I should have trusted my instincts. The main ingredient for the crumb is flour, and you really can taste it, and texturally it seems a little chalky. If I made this again I would definitely swap out half of the flour for chopped or ground nuts, just to add a little flavor and texture.
ETA: Just this morning, Deb over at Smitten Kitchen posted this recipe, which sound very similar to the cake that I just made. I guess it's that time of year! When life gives you rhubarb - make cake!