Moist and heavenly delicious Candied Ginger and Rhubarb Coffee Cake topped with huge, sugary streusel crumbs and a rich almond glaze – this cake is the perfect addition to Mother’s Day or any Sunday brunch!
Hi-ya, friends! How’s the week treating you?
My week has been fair enough. I haven’t received any hate mail, so that is always a plus! 😉
On Monday, I promised you guys a cake and today I am going to deliver.
I actually made this cake a few weeks ago to share with you guys for Mother’s Day, but with all the rhubarb recipes popping up on fellow blogger’s sites I am wondering if I should have shared this cake a little bit earlier. I guess over planning isn’t always rewarded, huh? Oh well, consider me fashionably late to the rhubarb party.
Candied Ginger & Rhubarb Crumb Coffee Cake with Almond Glaze
Full disclaimer – I adapted this recipe from New York Times Cooking. Meaning, I took their recipe and I tinkered and tweaked. And, then I totally enhanced it to be next level delicious. Essentially, I made it my own.
I switched out the ground ginger in the cake batter for candied ginger, and I increased the amount. A lot. Because, hello candied anything rocks the hizzouse.
I added a touch of cinnamon and almond extract, because why the heck not? I was born to flavor enhance. 😉
I added the crumb topping to the cake after baking the cake for a 20 minutes, because the first time I made this, the crumb topping baked down and melted into the cake. Which obviously was no Bueno. I mean, you need to be able to see and taste the delicious streusel crumbs, correct?
And, I decided the crumb coffee cake needed an almond glaze. Let’s be real- a sticky, sweet glaze should lovingly coat all the things. Plus, almond happens to taste amaze-balls delish with rhubarb and ginger. So an almond glaze drizzled on top happened.
Oh, and I made this in a 9’’ round spring form pan instead of an 8’’ square, because I personally think a round cake is a smidgen more refined.
So as you see I didn’t change much… but I changed a lot. 😉
All those changes produced a coffee cake that is nothing short of heavenly perfection.
The coffee cake itself is moist and melts in your mouth with hints of warm cinnamon, and pops of savory, slightly tart rhubarb and sensationally sweet ginger.
The giant sugary streusel crumbs on top are straight up divine and dangerously delicious.
But, the pièce de résistance is definitely the glaze. It is rich and thick with nuances of almond flavor – it sends this cake into the next stratosphere of culinary deliciousness.
If you love your Mom you should make her this Crumb Coffee Cake for Mother’s day. Because nothing says I love you more than a beautiful, homemade cake that can (and should) be eaten for breakfast.
And if you love yourself, you should make this cake and devour each blissful bite yourself. Why? Because you can and you deserve it. 😉
So basically, you should make two of these crumb cakes – one for you and one for mom.
…Or two just for you. I don’t judge. 
The notes:
- The recipe calls for cake flour because it has less protein than all-purpose flour, meaning you will end up with a less chewy final product. If you must use all-purpose flour, click here and learn how to make your own cake flour substitute with all-purpose flour and cornstarch.
- When forming the streusel crumbs for the topping, you want to break the mixture into BIG crumbs, about ½- ¾’’ in size. If you make the crumbs smaller they will bake down into the cake… so go big or go home where the crumbs are concerned. 😉
- I used unsweetened almond milk in the recipe, but you can absolutely use regular milk if that floats your boat.
- In the glaze I used approximately 2 tablespoons of almond milk. If you would like a thinner glaze- add more milk, a splash at a time, until desired consistency is achieved.
- I used a 9’’ spring form pan, but you can use 8’’ square cake pan instead. Either way, make sure you butter your pan liberally before pouring in the cake batter.
Perfect for Mother’s day or as an addition to any Sunday brunch, this Candied Ginger & Rhubarb Crumb Coffee Cake is guaranteed to please! Until next week friends, cheers – to cake for breakfast!
-xoxo-
Cheyanne
Candied Ginger & Rhubarb Crumb Coffee Cake
Ingredients
- Butter , for greasing the pan
- Rhubarb Filling:
- ½ Pound Rhubarb – trimmed & diced into ½’’ cubes
- ¼ Cup Granulated Sugar
- 2 tsp Cornstarch
- ½ tsp Ground Ginger
- ¼ tsp Ground Cinnamon
- Crumb Topping:
- 1/3 Cup Dark Brown Sugar , packed
- 1/3 Cup Granulated Sugar
- 1 tsp Ground Cinnamon
- ½ tsp Ground Ginger
- 1/8 tsp Salt
- ½ Cup Butter , melted
- 1 ¾ Cup Cake Flour , leveled *
- Cake:
- 1/3 Cup Sour Cream
- 1 large Egg
- 1 large Egg Yolk
- 3 TBS Candied Ginger – minced
- 1 ½ tsp Vanilla Extract
- ½ tsp Almond Extract
- 1 Cup Cake Flour *
- ½ Cup Granulated Sugar
- ½ tsp Baking Soda
- ½ tsp Baking Powder
- ¼ tsp Kosher Salt
- 6 TBS Unsalted Butter – softened & cut into 8 pieces
- Almond Glaze:
- 1 Cup Powdered Sugar
- 2 TBS Almond Milk *
- 1 TBS Unsalted Butter – melted
- 1 ½ tsp Almond Extract
Instructions
- Preheat oven to 325 degrees F. Butter an 9’’ round springform pan.
- Prepare the Filling: Toss sliced rhubarb with sugar, cornstarch, ginger and cinnamon. Set aside.
- Prepare the Crumb Topping: In a large bowl, whisk together both sugars, spices, salt and melted butter until smooth. Use a spatula to stir in the flour until well combined, it should look like a solid dough. Break the topping mixture into big crumbs, about ½- ¾’’ in size. Set aside.
- Prepare the Cake: In a small bowl, stir together the sour cream, egg, egg yolk, candied ginger and extracts. In the bowl of a stand mixer fitted with the paddle attachment, mix together flour, sugar, baking soda, baking powder and salt. Add in pieces of butter and a heaping spoonful of sour cream mixture. Mix on medium speed until flour is moistened. Increase speed to medium high and beat for 30 seconds. Working in two batches, add in the remaining sour cream, beating for 20 seconds between additions and scraping down the sides of bowl if necessary. Use a measuring cup to scoop out ½ cup of the batter and set aside.
- Scrape the remaining batter into prepared baking pan. Spoon the rhubarb filling over batter. Dollop the ½ cup (set aside) batter overtop the filling.
- Bake cake for 20 minutes. Remove and sprinkle the crumbs over top the cake. Continue to bake for 25-35 minutes or until a toothpick inserted into the center comes out clean. Allow to cool.
- Meanwhile, Make the Glaze: In a small bowl whisk together all ingredients. Drizzle glaze over top of crumb coffee cake. Serve and enjoy.
Notes
*Can substitute regular milk
*You can use an 8’’ square baking pan instead of a round spring form if desired.
*You want BIG crumbs, if you break the crumb topping into small crumbs they will melt down into the cake.
*For the glaze – if a thinner glaze is desired, add in more milk a splash at a time until desired consistency is achieved.
*Adapted from NY Times Cooking *Nutritional Information includes the glaze.
Nutrition
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Hi, I am not sure How your page I ended up reading….but I did. I love rhubarb and saw this recipe so read most of your blog…… I do have a question though….what is candied ginger? I grow ginger (along with rhubarb) and just wondered? I will make this cake……as I love cake and crumb toppings too…. Thanks
Patti
Hi Patti!
Well, however you ended up on my blog, I’m glad you decided to stay and read along! Candied ginger is just crystallized ginger. Basically it is slices (or small cubes) of fresh ginger that have been cooked in a sugar syrup and esentially “candied”. It is absolutely delicious! While it is coated in sugar, it still retains the health benefits of ginger root, such as lowering inflammation. If you haven’t tried it before, I highly recommend it! You can find candied ginger in the spice isle of most major grocery stores, but if you can’t find it, Alton Brown has a great recipe to make it yourself since you grow your own ginger:
http://www.foodnetwork.com/recipes/alton-brown/candied-ginger-recipe-1944906
If you make this cake, I hope you love it as much as we do! Thank you so much for stopping by! Cheers!! 🙂
This cake looks phenomenal! I love that you incorporated rhubarb into the cake…and that crumb topping…wow!
No hate mail is always a good start to the day! Chey, this is a winner, I mean look at those pics! I love rhubarb and you combined it with candied ginger in a cake with a streusel topping… then a glaze. Off the hook.
Isn’t candied ginger intense? Love the stuff.
I did the same once with a loaf pan and the lovely crumb topping baked into the cake and was gone! I was like – woah, what happened, then realized I needed a little pre-bake and wham, perfection. Like this one.
Pinned and drooling this Saturday afternoon looking at everyones posts for the week because life has been in session. Have a good Saturday evening with Boy.
I LOVE rhubarb and am dying over this cake! Can you please send me one so that I can wake up to this on Mother’s Day? There is no substitute — this I gotta have!
Hurrah for eating all the rhubarb! It’s never too late to join the rhubarb party, and I’m so glad you did, Cheyanne! I have definitely been seeing rhubarb recipes pop up all over my feed and I’m loving it. I say yes to the whole lot of ginger you have added to the recipe – hell yes! I love candied ginger, and can never resist eating chunks of it just by themselves. If I eat too many in a row the spiciness gets a little too much, but I do it all the same! Heh!
I love the candied ginger flavor addition!
Crystallized ginger in coffee cake sounds flipping fantastic! I could eat that stuff by the handful. This looks so moist and inviting. The perfect dessert for Mother’s Day. You’ve outdone yourself, lady!
I love rhubarb 🙂 and am quite excited that it is in season again.
I have an absolute weakness for anything with streusel. This looks heavenly!
Ahhhhh! This is rhubarb season! I make as many rhubarb dishes as humanly possible and then freeze any remaining rhubarb to use later in the year. I love it best this time of year though. This coffee cake looks amazing! Love that you’ve paired it with candied ginger!
You know? I think I’ve only baked with rhubarb once! Must fix that ASAP!! Everything is delicious with crumb topping 😉
this is absolutely gorgeous, now pass me a slice 🙂
This is such a stunning looking coffee cake, Cheyanne. I love coffee cake but never tried with rhubarb, and candied ginger. And after looking at these beautiful picture of yours I just want to have this beauty in my life. Can’t wait to try this. Happy weekend dear! 🙂
This is such a stunning looking coffee cake, Cheyanne. I love coffee cake but never tried with rhubarb, and candied ginge. And after looking at these beautiful picture of yours I just want to have this beauty in my life. Can’t wait to try this. Happy weekend dear! 🙂
Guilty – I am addicted to anything rhubarb and your cake looks fantastic! Mother’s Day in the UK was already in March but this is a great coffee cake for any occasion. Glad you did not get any more hate e-mails. So ridiculous! Love your rhubarb cake photos ♡
Dear Chey, I am a baker at heart and I am loving this moist and dense, delicious coffee cake. The topping! The glaze!! The candied ginger I adore, plus rhubarb. Score and double score. My mom will be lucky if she gets a SLICE. Ha. No, I will be a good daughter and share. Such a pretty coffee cake and this will be a huge hit at our house. Glad the weekend is almost here, hope your week is going well dear. XOXO
Absolutely beautiful and you know how I feel about rhubarb! Love it and love the ginger with it 🙂
Glad you are having a good week and no hate mail 🙂 I’ve been lazy and posting less recipes this week 🙂 This is a gorgeous cake! Love the topping! Candied ginger is my favorite!
Yay to no hate mail!!! lol! Yay to this unbelievable coffee cake too! I like it when you post cake recipes that are absolutely acceptable to eat for breakfast. Nothing better than a moist piece of coffee cake with a nice big mug of Joe. Love it! Also love that you added lots of crystallized ginger ‘cos I can eat that stuff by the handful 🙂 p.s this is way better than crab chips 😉
Ha. You made me laugh with your hate mail comment. And then you made me swoon with this cake! Crumb topping and a sticky sweet glaze! This is how you do rhubarb!!
Heck YES for candied ginger and rhubarb and crumbles!! I love everything about this cake, and if you’re late to the rhubarb party, than so am I 😉 haha! I want to grab a big slice of this!
“Candied anything rocks the hizzouse” indeed – but you know what rocks that hizzouse so hard, it topples over – why – this Candied Ginger and Rhubarb Coffee Cake with sugary streusel crumbs and almond glaze! Oh my heavens – I’m starting to think that coffee cake with streusel topping and almond glaze is my love language – and I just want some quiet time with this cake! If you walked in on me during this quiet time – I’d probably do what this toddler did https://www.youtube.com/watch?v=oQmrrhViCgc
Hope you have a wonderful week and weekend!
XOXO
Delicious! I love a good coffee cake and you’re so right, anything candied is better . Love the addition of rhubarb and your streusel topping looks so yummy and the almond glaze is the “icing on the cake” here, lol. Take care!
Gahhhhh coffee cake is my weakness!! I just love it so. AND I currently have a ton of candied ginger that I haven’t been able to decide what to do with. It’s like you’re speaking directly to me! 😉 haha
I’m a huge fan of coffee cake, like I could totally eat two slices without regret. The fact that you added candied ginger and rhubarb might make that three slices.. haha
Hooray for rhubarb season! As a kid, my mother, like any good Swede, always had coffee cake around. I haven’t had it in years, but was actually thinking about it recently. My parents will be out visiting us over mothers day, so this would be absolutely perfect to have for their visit! And I just love that crumble on top! I ‘m always guilty of sneaking a few morsels while the cake is sitting out 😉
Holy schnikies! That’s one fancy pants cake! I love all the changes you made because now this cake is absolutely perfect! I’m totally down with having cake for breakfast too! Cheers! XO
My week had been fair enough too…until now (or specifically, until I saw this fabulous cake). I do love rhubarb, but the season hasn’t started here yet. So it’s absolutely callous to post the recipe not having sent a piece of cake or at least some rhubarb to me). As I said, the cake looks and sounds fantastic! Is “Coffe cake” just a name or you did add some coffee too (Didn’t find in the list) cause I’ve heard rhubarb and coffee make a delicious combo? Well done, Chey!
Oh my gosh, rhubarb coffee cake is my FAVE!! I love all the fun flavors you’ve added to this one, it looks absolutely amazing!
I’m seeing so many good rhubarb recipes lately – but I think this is my favorite so far, Cheyanne. Love that you’ve added it to a coffee cake – because who can resist that crumbly top. And I’m a big ginger fan too. Soo good!
Oh my gosh, this coffee cake looks fantastic. I’m not the biggest fan of normal cake, but coffee cake, on the other hand, I am totally obsessed with. Love. Pinned!!
this looks outrageously decadent, which means that if I were at your house I would be shoveling it into my mouth a a very rapid rate. Love the idea of using rhubarb for coffee cake too! Your mom is a lucky lady 😉
What a gorgeous dessert! I’d love to make it for my mom Mother Day or no Mother Day, I’m sure she’ll love it. As for your photography, I browsed through your blog and so far all I saw was deliciousness 🙂 … You are making it big when three things happen:
1- Someone steal your pics and post them on their website.
2- You get hate mail, it means you’re making someone jealous.
3- TV stations call you.
I know that number one and two happened to you, just wait for number 3 …. Good Luck 🙂
This coffee cake is just lovely, Cheyanne! I love that you used candied ginger, and lots of it. I adore that stuff. Everything about this makes my stomach growl!!
I was so excited on Monday about the cake and you did NOT disappoint. Whoever criticizes your pics is a LUNATIC. These are the most gorgeous cake pictures! And it’s crumb. I love crumb! What an amazing post, Chey!
That candied ginger sounds amazing! I have been meaning to do something gingery and I’m glad you beat me to it- now I can make this delicious coffee cake 🙂 (I’ve also never baked with rhubarb, so this is a ton of firsts for me :)) I’m having my morning coffee now and I can’t help but wish I had a slice of this coffee cake to eat with it!
No hate mail: woot woot! Always the mark of a wonderful week. 😉 Girl, rhubarb is here, you’re not late, and this cake is awesome. I mean, it feels like the rhubarb party is gonna last a good, long time, doesn’t it? 🙂 Meanwhile, if your gorg-balls (that sounded weird) coffee cake doesn’t keep the party going, I don’t know what will.
Yes, so much YES to candied anything! More for me please!! Also, so freaking loving that you included almond extract. Personal reveal here: I used to bake exclusively with almond extract. Then I realized that most people don’t use it… bc. I cannot explain. Just the smell makes me feel better. So if you keep going on about almond extract AND almond glaze, I’m gonna start feeling like it’s my birthday. And suddenly, the party’s going again.
Wait a minute, that’s how we keep the rhubarb train going! Haha. Thank you sharing this cake love gloriousness, Chey. I’m pinning, I’m swaying, and I’m drooling. What could be better? xoxo
So let me just say that I’ll do just about anything for coffee cake. And candied ginger. And rhubarb. This looks absolutely perfect and I definitely need this in my life. Like as soon as possible. Glad to hear that you didn’t get any hate mail this week, though I’m not surprised, seeing as that comment was clearly an anomaly. I know this because I have eyes and your photos are always beautiful and hunger/drool-inducing. I can only imagine how you felt reading that. What a jerkface. Pinning this gorgeous cake, Cheyanne!
Cheyanne, this cake is gorgeous! and I actually haven’t seen that many candied-ginger-rhubarb-crumb-coffee-cakes!!!! So, I think you are fine! PLUS this cake is gorgeous! and yes, I would love this for Mother’s Day. . How can I make this happen?! 😛 love the flavor combo!
‘I was born to flavor enhance’ LOL…love that one!! And, I agree, round cakes look so much more refined than square 🙂 Yay for no hate mail, girl. Virtual high five 😉 This cake looks amaaaazing!! Crumb topping AND an almond glaze? Are you kidding me? Question – if I make this, do I have to share with anyone? Seriously, though, gorgeous cake for momma’s day, girl! Pinning! Have a fantastic weekend! XO
Ha, glad you like the flavor enhance thing, Dawn! 😉 I’ll take a virtual high five to no hate mail!! Answer – you do NOT need to share. Sharing is over rated. Ha! Thanks so much for the kind comment and pin, dear! Cheers to a weekend as fab as you!! xo
You know, coffee cake is one of my all-time favorites and I rarely have it. I need to do something about that! I say YES to making two cakes (for the giant sugary streusel crumbs alone)! This is a perfect Mother’s Day offering, Chey! I love it! Cheers, my dear! xo
I love crumb cake too, Annie, and I don’t eat it enough either! 😉 Thanks so much for the comment, dear! Cheers to you and a wonderful weekend! <3 xo
My rhubarb has JUST gotten ready to pick, so this is perfect perfect PERFECT timing! And I’m with Mary Ann…Jersey Girl Loves Crumb Cake! Pinning, pinning, pinning! xo
So jealous you have FRESH rhubarb, Kate!! Lol, I had no clue crumb cake was a Jersey thing… I feel like my parents might have lied about where I was born. Because I must be from Jersey! 😉 hehe. Thanks for the comment and pin, dear! Cheers to a wonderful weekend! xo
So jealous you have FRESH rhubarb, Kate! I had no clue crumb cake was a Jersey thing… I feel like my parents must be lying about where I was born, because I must have been born in Jersey. 😉 Thanks for the comment and pin, dear! Cheers to a wonderful weekend! xo
This is an absolutely STUNNING coffee cake, Cheyanne! I love the crumb topping (the best part!) and that pretty glaze. I wish I could just reach through my screen and grab a slice! I love rhubarb, but I’ve never actually baked with it before! That’s something I definitely need to change. I love that you paired it with ginger, such a delicious combo! Pinned, of course! Hope you have a great rest of the week!
I agree, the crumb part was my favorite, especially the crumbs in the glaze – SO good! If I could send stuff through the computer I would send you a slice… one day we probably will be able to do that. 😉 Thanks for the comment and pin, Gayle! Hope you have a wonderful weekend!
Haha, a week without hate mail is always a successful week.
We have already had our mother’s day here in the UK (for some reason it’s on a different date to the rest of the world), but I still want to make this cake. Anything that makes use of rhubarb is good with me.
Hahaha, Right?! That is going to be the new way I judge the week… no hate mail = a fabulous week. 😉 I had no clue Mother’s Day over there was a different day… you should just make this for yourself then! Hehe. Thanks for the comment, Dannii!! Hope you have a great weekend!
Wowzaa Cheyanne! Crumb cake is my FAVORITE! I’m a Jersey girl, it comes with the territory! This sounds absolutely stellar! Love all of your changes! The rhubarb! That glaze! OMG, I’ve died and gone to crumb cake heaven! Gimme!
Crumb cake is the best right?! Thanks so much for the comment love, Mary Ann! Cheers to a beautiful weekend!
My mom will be coming over on Mother’s Day so I can definitely share this cake with her! Or else, still make two – one to enjoy and send home with her and another to keep all for myself. Tee hee hee 🙂 Loving that you went so BIG on the crumbs – I mean, really, that’s the best part, right? Except maybe not where this is an almond glaze involved. What a lovely sweet topping, plus bonus almond flavor is always a welcome addition! I oh so adore how you always step things up three notches Cheyanne. And then another two 😉 This is simply beautiful and perfect for celebrating the lovely ladies in our lives. Pinned! Have a fabulous weekend! XO
Sounds like a great plan, Kathryn! 😉 Thanks so much for the sweet comment, dear! I hope you have a weekend as fabulous as you!! XO