Rhubarb Cornmeal Crumb Cake

cake cornmeal dessert ginger rhubarb spring

Bon Appétit

12 Servings

Source

Ingredients

½ cup all-purpose flour

½ cup cornmeal

¼ cup granulated sugar

2 tablespoons light brown sugar

½ teaspoon baking powder

¼ teaspoon kosher salt

3 tablespoons chilled unsalted butter, cut into pieces

1 large egg, beaten to blend

½ cup (1 stick) unsalted butter, room temperature, plus more for pan

1 cup all-purpose flour, plus more for pan

1 ½ pound rhubarb, trimmed, sliced 1/4" thick (about 5 cups)

1 tablespoon grated peeled ginger

¾ cup granulated sugar, divided

1 1/3 cups cornmeal

2 teaspoons baking powder

1 teaspoon kosher salt

1 cup whole milk

½ cup plain whole-milk Greek yogurt

½ cup (packed) light brown sugar

4 large egg yolks

Method

Whisk flour, cornmeal, granulated sugar, brown sugar, baking powder, and salt in a medium bowl. Using your fingers, work in butter until pieces are the size of small peas. Using a fork, mis in egg until mixture comes together in varying size clumps. Cover and chill.

DO AHEAD: Crumb can be made 3 days ahead. Cover and chill.

Preheat oven to 350°. Lightly butter and flour a 13-by-9" baking dish. Toss rhubarb, ginger, and ¼ cup granulated sugar in a medium bowl.

Whisk cornmeal, baking powder, salt, and 1 cup flour in another medium bowl. Whisk milk and yogurt in a small bowl.

Using an electric mixer on medium-high speed, beat brown sugar, remaining ½ cup sugar, and 1/2 cup butter until light and fluffy, about 3 minutes. Add egg yolks one at a time, beating to blend between additions.

Reduce speed to low and add dry ingredients in 3 additions, alternating with milk mixture in 2 additions, beginning and ending with dry ingredients. Fold in rhubarb mixture. Scrape batter into prepared pan and scatter crumble topping over.

Bake cake until golden brown and a tester inserted into the center comes out clean, 55–65 minutes. Transfer to a wire rack and let cool slightly.