I’ve made this with blueberries (1/2 lb plus 2 Tbsp. I didn’t read carefully (heh) and assumed the first two sentences meant everything (sour cream mixture *and* flour, etc.) I also didn’t get the big crumb effect. I have made this with blueberries many times, and it is fantastic, whether you use fresh or frozen. The cake came out of the pan beautifully and the color/taste combination is killer. The actual cake batter bubbled up over the “crumbs” so they ended up in the middle of the cake so to speak, the middle of the actual cake part wasn’t done despite had I cooked the cake much longer the top would have burnt since there were no “crumbs” on the top……unless there is a recommendation of something I did incorrectly, I will sadly be finding different and cheaper ways to use my rhubarb. The spice jars – how cute were they. I mixed it according to the directions and it seemed a bit thick to me. I just made the very similar Cook’s Illustrated N.Y. crumb cake recipe and I had the problem of the crumbs sinking, like others who tried your recipe. Made this cake today with frozen blueberries. ‘Big Crumb’ Coffeecake with Rhubarb I made this Sunday for brunch. I love oatmeal and chopped walnuts walnuts in my crumb topping so I swapped some of that in place of the flour. Great recipe. Also, I was rather short on time. I bet there are more similarities. I made a slightly altered version of it (using raspberries from my garden as rhubarb is out of season) to take to a potluck. I have made it twice this past month and everyone loved it. The mixture was a little too crumbly on its own, but I just used my hands to roll it into big round crumbs. Tried it with peaches and was, in a word, awesome. Save my name, email, and website in this browser for the next time I comment. Thanks for another brilliant recipe! rhubarb, trimmed and sliced 1/2-inch thick 1/4 cup sugar 2 tsp. Still nothing. The recipe worked perfectly and I didn’t have any of the issues or problems some of the folks mentioned. Hmmm so in Australia currently the only way to get berries or rhubarb is frozen. I am always on the lookout for new ways to enjoy rhubarb. I have loved its sour juicy goodness ever since and rejoice when the first batches are available every spring; I find mine at the local co-op and farmers’ markets. I’ve made this twice so far…and my crumbs do not look that thick and great! it seems too flour-y. I am unsure why the crumbs aren’t coming together for folks; I’ve made this cake half a dozen times and never had trouble. This turned out fantastic! Sure. In Germany you can buy ‘cake’ flour. I’m in CO and was looking for rhubarbs for this since you posted and finally found them in Safeway of all places! I think my friends should visit your blog, too! And oh so delicious. The only thing I need to change, perhaps, is the oven temperature. DO MORE:TWITTERFACEBOOK1K+PINTEREST566PRINT. This just came out of the oven and smells delightful. When I lived in England I came across another way to eat and cook Rhubarb that was quite common there, Rhubarb Whip or Rhubarb Fool. The only change I made was replacing the ginger with orange zest. And I used arrowroot since I had a whole bunch. Deb, you are an honest to goodness poet when it comes to describing food. Because some complained about the flour-iness of AP in the topping, I used cake flour for the topping and AP for the base. Sorry. Pamela — No need to use fruit if you don’t want it here. ;), Excellent – thank you! I’ll have to make it again with the rhubarb. It is delicious. I had to smell it all the way to work and it was torture. I’m glad you wrote about not fretting too much about not being able to spread out the batter because I didn’t read carefully and plopped the whole dang batter straight into the rhubarb mixture, pushing it all aside and did my best to smooth it out but it turned out totally fine after baking. Thanks! This looks beautiful. I may or may not have licked my screen. Oh, and it’s really delicious, by the way. I used frozen raspberries. Also used half cake flour/half whole wheat flour. Thanks Deb, for a peerless website! This one was first on my list! Deb, I’ve tagged you for an award. I just saw this recipe and Yahoo’s home page and what a great feeling it must be for Deb. down till he gets a tiny piece. New here? I came here looking for answers , which I didn’t find, but maybe I can help. The syrup is so yummy, I’m saving it to pour over waffles or pancakes. When you make it, do you use the cups/tablespoons, or the weight? There are some varieties where the leaf ridges are pink and red along with the stems, much like a rainbow kale. This is AWESOME exactly as written. I added a little extra sugar and butter to the crumb mixture. SOOOOOOOOO yummy! Big crumbs, baby! Hi Deb, I’m just wondering if you think it would be possible to substitute fresh ginger in place of the ground ginger? I may split the difference next time (and there will be a next time) and up the amount of rhubarb and take a little more of the liquid. Hi Deb! 2 teaspoons (15 grams) cornstarch Perfect use for my rhubarb – I too have better luck with a little less flour, and butter only softened, not melted. i made this tonight. This was an easy recipe for a 13 yr old to make and it is not too sweet. For commenters who don’t/can’t eat strawberries with their rhubarb, here’s what my mother used to make. When I made my rhubarb upside-down cake several years ago, I used chopped rhubarb and it was lovely. 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