Comments on: big crumb coffee cake

By: Eileen

Eileen — Sun, 20 May 2012 17:18:49 +0000

Just the kind of recipe I was looking for, I’ve got a giant rhubarb in my garden and I’m tired of the same-old Strawberry Rhubarb combos. Question: I don’t have a scale, do you have an approximate measurement of what a 1/2 lb. quantity of rhubarb would be, assuming it’s cut as you recommend in the recipe above? Thanks!

By: Ellen

Ellen — Sun, 20 May 2012 05:34:40 +0000

First, thank you very much for your delicious website. I have made and enjoyed many of the recipes on Smitten Kitchen.

I made the Big Crumb Coffee Cake today. I followed the crumb instructions and the result was like gritty flour, not like dough. I added more butter without much better luck.

I have a theory, you are in New York, I am in Los Angeles. Humidity, nuff said.

By: deb

deb — Sat, 19 May 2012 16:50:24 +0000

You can use the rhubarb liquid in the filling. Re, the sour cream, first you make a batter (step 3) with the sour cream, egg, egg yolk and vanilla. Then you mix the dry ingredients (flour, sugar, baking powder, salt) and you beat in the butter and some of the sour cream mixture. You add the rest in two additions. Hope that helps.

By: teresa woroniecka

teresa woroniecka — Fri, 18 May 2012 22:53:10 +0000

Your recipe do sent make any sense at the end,where do you get the spoonful of sour cream??? and reaming sour cream in two batches???? 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. and what do you do with the rhubarb liquid, after soaking in sugar and… are you pouring on the cake??? Teresa

By: Guest

Guest — Wed, 16 May 2012 21:07:09 +0000

Wow. Just had a piece now and it’s delicious! Moist cake, tangy rhubarb and the crumb topping is different but yummy. I made exactly as printed. Next time I will add a little more rhubarb. I think it could use a tad more fruity-ness in the middle layer. Also, in the topping I will put more cinnamon and leave out about 1/4–1/3 of the flour to counteract its “cookie-ness” and give it more chewiness. I (mostly) drained the liquid from the rhubarb before layering it on the batter. Baking time was right at the upper limit baked in an 8.5 x 8.5 glazed stoneware baker. I wasn’t sure about the ginger but I really can’t detect it per se when I’m eating the cake. Perhaps inhaling an inordinate amount was not conducive to subtleties.

By: Meaghan

Meaghan — Mon, 14 May 2012 19:36:18 +0000

I made this cake yesterday and it is UH-MAZING. It’s the coffee cake of my dreams (basically more crumb than cake). I used greek yogurt instead of sour cream and it worked perfectly.

By: tess

tess — Fri, 11 May 2012 21:09:13 +0000

would it work to assemble this the night before, put it in the fridge and bake it in the morning?

By: micka

micka — Wed, 09 May 2012 14:31:43 +0000

I picked rhubarb from the backyard recently, and could only think of one
recipe I’d like to make with it, and it was this one. It is delicious! I love
the giant crumbs. Oddly, our barn dog Bowzer goes crazy over them.
He can sniff them out if there is a piece in the vicinity and won’t calm
down till he gets a tiny piece. Now that I think about it, my boyfriend
reacts the same way to this coffee cake, except he gets a big piece!!

By: Stef

Stef — Sat, 05 May 2012 12:11:49 +0000

Doubled the recipe, only could find sweet dark cherries, so adjusted the sugar, and didn’t have any ginger (powdered or fresh) so zapped some crystalized ginger in the fp. Waiting to see what happens – it smells heavenlyl

By: Cindy

Cindy — Sun, 29 Apr 2012 23:16:17 +0000

Just made this and my husband was bemoaning the fact I was taking most of it to work :) Got the rhubarb from a friend and this was the perfect recipe to use it in.Followed directions as is and it turned out just how we like it.Very moist and loved all the crumble on top(I used it all!!) and ate the crumbs left in the dish after I cut it to take to work…yum!!!