Breakfast of Champions

No, not cold pizza.  Really yummy coffee cake!  I learned how to make this recipe at an Essen cooking class.  Don't know Essen?  Check them out!  This is a coffee cake with rhubarb filling.  My boyfriend and I went to pick strawberries earlier this week and the farm we went to had other homegrown produce, so I picked up some great rhubarb.  Recipe is boyfriend approved :)

Big Crumb Coffee Cake With Rhubarb


Ingredients:
Filling -
1/2 pound rhubarb, sliced 1/2 inch thick
1/4 cup granulated sugar
2 teaspoons cornstarch
1/2 teaspoon ground ginger

Topping - 
1/3 cup dark brown sugar
1/3 cup granulated sugar
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon salt
1 stick unsalted butter, melted
1 3/4 cups all-purpose flour

Cake - 
6 tablespoons unsalted butter, room temperature
1/2 cup granulated sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup sour cream

Start Cooking:


1.  Preheat oven to 350.  Grease 8 inch baking pan.
2. Filling: combine all ingredients in a bowl and set aside.

3.  Topping:
a.  In a medium bowl, whisk sugars, spices and salt into melted butter until smooth.
b.  Gradually mix in flour with a wooden spoon.  Leave pressed together and set aside.

4.  Cake:
a.  In a bowl with an electric mixer, beat butter with sugar until light and fluffy.
b.  Add egg and yolk, 1 at a time, beating well after each addition, and then vanilla
c. Combine flour, baking soda, baking powder and salt in a small bowl.
d.  Alternate adding sour cream and flour mixture to butter mixture, beginning and ending with sour cream.
5.  Put it together:
a.  Spread cake batter in pan, smoothing top.  Scatter rhubarb over batter, leaving accumulated liquid in bowl.

b.  Break topping into big crumbs and sprinkle over cake.  Bake for 45-55 minutes.