rhubarb ginger coffee cake.

I have always loved a coffee cake. It reminds me of my grandmother who used to make a particular one for me which she sent via the mail! This one is inspired by my love of rhubarb. I made this cake three times trying to get the ratios right. I can confidently now say that it is pretty tasty. The first time I made it I used all whole wheat flour. It was a little too dense and almost a bit bitter. The next I added half whole wheat pastry flour and half white flour and a bit of dried ginger powder. The last and final time, I added more rhubarb and grated fresh ginger. 


Rhubarb Ginger Coffee Cake


1 cup all purpose white flour

1 cup of whole wheat pastry flour

1 cup sugar

1/2 teaspoon sea salt

1 teaspoon baking powder

1 teaspoon of baking soda

1 teaspoon of ground ginger


 Combine the first six ingredients



1/2 stick of  softened butter 

1/2 cup  heavy cream

2 eggs

1/4 cup of grated fresh ginger 

3  cups chopped rhubarb 

Chop the rhubarb into 1/2 inch pieces


Mix  by hand until all combined


Put the batter in a 9 inch round cake pan or 9 inch a cast iron skillet

Place 1/2 batter the batter in the pan

Spoon some of the topping over the batter

Add rest of batter

Spoon remining topping over the batter



1/2 stick butter

3/4 cup flour

1/2 cup dark brown sugar

1/2 teaspoon ginger

1/2 teaspoon cinnamon


Bake at 350 degrees for 45 minutes or until done.

 The gorgeous black porcelain plates and little blue bowl in this post were lent to me by the uber talented Marcie McGoldrick.