A tart rhubarb cake with a warm cardamom-ginger crumble that feels like spring.
introduction
This Rhubarb Coffee Cake With Cardamom Ginger Crumble pairs bright rhubarb with a soft, tender cake. The crumble on top adds spice and crunch. It works for breakfast, a snack, or with tea.
why make this recipe
- You get tangy rhubarb and warm spices in one simple bake.
- It is moist and keeps well for days.
- The crumble makes each bite interesting and fun.
how to make Rhubarb Coffee Cake With Cardamom Ginger Crumble
Ingredients :
- 2 cup diced rhubarb
- 1/3 cup sugar
- 1 tablespoon plus 1 teaspoon cornstarch
- 1/4 cup water
- 2 1/2 cup flour, divided
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup plus 6 tablespoons butter, softened
- 1/2 cup sugar
- 1/3 cup sour cream
- 2 eggs
- 1/4 cup buttermilk
- 1/2 teaspoon vanilla extract
- 3/4 cup light brown sugar
- 1 teaspoon flaky sea salt
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground ginger
Directions :
- In a small pot, combine rhubarb, sugar, and cornstarch. Stir to coat all pieces and add water. Cook over medium-high heat until thickened, about 5 minutes. Chill for 2 hours.
- Preheat oven to 350°F and line the bottom of a 9-inch springform pan with parchment paper.
- In a bowl, whisk together 1 1/2 cups flour, baking soda, and salt.
- In a stand mixer, cream butter and sugar. Add sour cream, then eggs one at a time. Gradually incorporate dry ingredients, then buttermilk and vanilla.
- Pour batter into the pan and spread evenly.
- For the crumble, mix remaining flour, brown sugar, flaky sea salt, ginger, and cardamom with 6 tbsp butter until clump together.
- Pour chilled rhubarb sauce on top of the cake, leaving a 1/2-inch border. Pile crumble on top.
- Bake for 1 hour until browned and sides pull away. Cool thoroughly before removing from pan.
how to serve Rhubarb Coffee Cake With Cardamom Ginger Crumble
Serve at room temperature or slightly warm. Cut into wedges. Pair with coffee, tea, or a dollop of plain yogurt or whipped cream.
how to store Rhubarb Coffee Cake With Cardamom Ginger Crumble
Wrap the cake or keep it in an airtight container at room temperature for up to 2 days. Refrigerate for up to 5 days. Reheat slices in the oven or microwave before serving.
tips to make Rhubarb Coffee Cake With Cardamom Ginger Crumble
- Chill the rhubarb sauce so it does not sink into the batter.
- Use room temperature eggs and butter for a smooth batter.
- Do not overmix once you add the flour.
- Check the cake at 50 minutes; oven times can vary.
- Let the cake cool fully so it slices cleanly.
variation (if any)
- Swap half the rhubarb for chopped strawberries for a sweeter jammy layer.
- Use orange zest in the batter for a bright citrus note.
- Replace cardamom with cinnamon for a more common spice flavor.
FAQs
Q: Can I use frozen rhubarb? A: Yes. Thaw and drain excess liquid, then reduce the cooking water slightly.
Q: Can I make this in a regular cake pan? A: You can. Use a 9-inch round pan. Baking time may shorten by 5–10 minutes.
Q: How do I know when the cake is done? A: The top should be golden and the sides pull away from the pan. A toothpick near the center may come out with a few moist crumbs but no wet batter.
Q: Can I make the rhubarb sauce a day ahead? A: Yes. Make it and chill in the fridge. Add to the cake when ready to bake.
Q: Is there a dairy-free option? A: Substitute butter with a vegan butter and use a dairy-free yogurt in place of sour cream and plant milk for buttermilk.
Conclusion
For a full story on a similar rhubarb-ginger coffee cake and why people love it, read This Rhubarb-Ginger Coffee Cake Is 100% Relationship Goals. For another take with a big crumb, see big crumb rhubarb coffee cake – Smitten Kitchen. To compare this exact recipe and its notes, check Rhubarb Coffee Cake With Cardamom-Ginger Crumble – Food52. For more snacking cake ideas with rhubarb, try rhubarb snacking cake – smitten kitchen. If you want a crumb cake that highlights cardamom, see Cardamom Crumb Cake – The View from Great Island.