This classic pairing, while tasty, makes very little sense to me.
Besides, rhubarb is delicious enough to carry a dish on its own.
It admittedly comes with several disclaimers, the most important one being thatrhubarb leaves are literal poison.
The stalks, while completely edible, pose their own challenges.
For one thing, cooked rhubarb sure isnt much to look at.
(Lemon juice preserves some of the shape and color, but its a losing battle.)
Everything about rhubarb makes it a great choice for a rich, cinnamon streusel-topped coffee cake.
More than a crumble or even a great rhubarb pie, this is the recipe to convert nonbelievers.
I left it mostly as-is, but usedwaymore rhubarb.
I also used a totally different filling preparation.
Its my favorite way to pre-treat raw fruit for pie and cake filling.
Trim the stalks of their leaves and ends, then chop into half-inch pieces.
When the fruit is nicely macerated, collect the accumulated juices by straining the rhubarb over a small saucepan.
Dont sweat it; do the best you’ve got the option to.
Nows a good time to heat your oven to 325oF, and make the crumb topping.
Add the flour and do the same.
Increase the speed to medium, beat for thirty seconds, then add half the remaining sour cream mixture.
Beat for a final thirty seconds.
Scoop all but half a cup of the cake batter into the pan and smooth it out.
Spoon the rhubarb and as much of the congealed juices as you could over the top.
Bake the assembled cake for fifty minutes to an hour.
Cool completely before serving, dusting with powdered sugar if you like.
Wherever you take it, dont count on leftoverseven diehard strawberry-rhubarb lovers will freak out over this cake.
