Rhubarb-Ginger Coffee Cake
Tested and recommended by a customer! Rhubarb and ginger make a great flavor combination, and this 9 x 13 cake freezes well, so enjoy half right away, and freeze half for later!
kingarthurbaking.com
Ingredients
Rhubarb
-1 pound (4 cups) rhubarb, washed and diced into 1/2” pieces
-6 tablespoons (75g) granulated sugar
Streusel
-2/3 cup (134g) granulated sugar
-1 cup (120g) Unbleached All-Purpose Flour
-1 1/2 teaspoons cinnamon
-1 1/2 teaspoons ginger
-1/4 teaspoon salt
-8 tablespoons (113g) unsalted butter, softened
-1/2 cup (60g) nuts, coarsely chopped (pistachios, pecans, almonds)
Cake
-3 cups (360g) Unbleached All-Purpose Flour
-1 tablespoon baking powder
-1 teaspoon salt
-1 cup (198g) granulated sugar
-8 tablespoons (113g) unsalted butter, softened
-3/4 cup (170g) rhubarb juice (from above)
-2 teaspoons Vanilla Extract
-1 tablespoon lemon zest (grated rind)
-1 large egg, at room temperature
-diced rhubarb (from above)
Directions
-To prepare the rhubarb: In a medium bowl, stir together the diced rhubarb and sugar. Pour the mixture into a strainer and place the strainer over a bowl. Let the rhubarb drain for 45 minutes, tossing occasionally; reserve the rhubarb and liquid separately.
-To make the streusel: In a medium bowl, whisk together the sugar, flour, cinnamon, ginger, and salt. With a fork or your fingers, work in the butter until the mixture is crumbly, then stir in the nuts. Set aside.
-Preheat the oven to 350°F. Lightly grease a 9” x 13” pan.
-To make the cake: In a large bowl, whisk together the flour, baking powder, salt, and sugar.
-Add the butter, stirring or beating gently until the mixture looks sandy.
-Mix in the rhubarb juice, vanilla, and lemon zest, then beat in the egg. Scrape the bowl and mix for 30 seconds; the batter will be thick.
-Stir in the drained rhubarb by hand, mixing until evenly distributed.
-Transfer the batter to the prepared pan and sprinkle the top with the streusel.
-To bake the cake: Bake the cake for 47 to 50 minutes, until a paring knife inserted into the center comes out clean. Remove the cake from the oven and cool it on a rack before serving.
-Storage information: Store the cake, well wrapped, at room temperature for up to four days; freeze for longer storage.