Rhubarb and oat crumb cake with fresh ginger

June 17, 2014

Rhubarb and oat crumb cake with fresh ginger

It’s easy to overlook rhubarb… that is, unless you have a couple of rhubarb plants growing in your backyard. They’re some of the first shoots to emerge from the ground in early spring, and they soon become gigantic plants that overwhelm anything planted too close to them. And they go on for months like this, growing new leaves at an alarming rate, until the first frost of fall. In other words, they beg to be picked… and picked often!

And here, the boisterous rhubarb ends up in a delicious crumb cake. The base of the cake is as light as a crumb cake could ever be… but the rhubarb also makes it incredibly moist (not to mention flavorful, thanks to the fresh ginger added to the rhubarb!). Lastly, the crumb topping, made with oat flour and almonds, has a delicate nutty flavor that’s pretty irresistible.

Serve the delicious cake on its own, or with a scoop of gelato… I bet you’ll be reaching for a second slice as soon as you’ve finished your first!

Here are more sumptuous recipes with rhubarb.

Rhubarb and Oat Crumb Cake with Fresh Ginger

makes 1 large cake or serves 6 to 8
active time: 45 min

For the rhubarb

  1. 12 oz (340 g) rhubarb stalks – cut crosswise in 3/8″ pieces (3 cups)
  2. 1/2 cup organic sugar
  3. 1 teaspoon finely grated lemon zest (use a microplane grater)
  4. 2 teaspoons finely grated fresh ginger (use a microplane grater)

For the crumb topping

  1. 3/4 cup oat flour
  2. 1/4 cup unbleached all-purpose flour
  3. 1/2 cup blanched almonds
  4. 1/2 cup organic Turbinado sugar
  5. 1/4 teaspoon sea salt
  6. 8 tablespoons unsalted butter – cold
  7. 1 teaspoon pure vanilla extract

For the cake

  1. 1 1/4 cups unbleached all-purpose flour
  2. 1 1/2 teaspoons baking powder
  3. pinch sea salt
  4. 4 extra large eggs
  5. 1/2 cup organic sugar
  6. 1 teaspoon pure vanilla extract
  7. 4 tablespoons unsalted butter – melted and slightly cooled
  1. 1 – 9″ non-stick spring-form cake pan – lightly buttered and floured

  1. Preheat oven to 350°F (180°C).
  2. Step 1: Place the rhubarb, sugar, lemon zest and ginger in a medium bowl and stir until the rhubarb is well coated with the other ingredients. Set aside.
  3. Step 2: Place the oat flour, all-purpose flour, almonds, sugar and salt in the bowl of a food processor. Process until well blended. Cut the butter in 1″ chunks and add to the flour mixture. Drizzle with the vanilla and pulse until very large crumbs form. (Do not over-process, or the mixture will form a dough.) Set aside.
  4. Step 3: In a medium bowl, combine the flour, baking powder and salt. Set aside. Place the eggs in a large bowl and beat at high speed until tripled in volume and ribbony, about 5 to 6 minutes. Gradually add the sugar and continue beating at high speed until well incorporated. Add the vanilla and melted butter and continue beating at high speed for another minute. Add the flour mixture to the egg mixture and gently fold it in. Pour the batter into the prepared mold. Top with the rhubarb and distribute the crumbs evenly over the whole surface of the cake. Bake for about 1 hour and 10 minutes, until golden and a toothpick inserted in the center comes out clean. Remove from oven and let cool to room temperature before un-molding.
  5. Cook’s note: The cake is best eaten the day it’s made, but can be stored at room temperature for up to 2 days.


Viviane’s tip

I love to use Turbinado sugar (a.k.a. sugar in the raw) in the crumb topping. It’s a natural brown sugar with large crystals – and it’s not only flavorful, but the large crystals also give the crumb topping an extra crunch… quite delicious!

Rhubarb and oat crumb cake with fresh ginger

dessert, crumb cake, rhubarb
© 2014 Viviane Bauquet Farre Food & Style NY LLC

Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.

{ 4 comments… read them below or add one }

Angie (@angiesrecipess) June 18, 2014 at 12:11 am

Best coffee cake ever! I love the use of fresh ginger in rhubarb.
Thanks for sharing, Viviane.


Viviane June 18, 2014 at 10:36 am

Thank you so much, Angie!


dina June 18, 2014 at 10:17 am

it looks delicious!


Viviane June 18, 2014 at 10:36 am

Yes, it is delicious… thank you, Dina!


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