Monthly Archives: May 2013

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An everyday treat

In few months, I’ll start graduate school at the University of Washington, meaning my days here in the studio above a coffee shop with my miniature, but mighty (!), kitchen are numbered. But before I hit the books again, I’m going to take a break. At the end of June, I’ll move out of my apartment here and road trip to Kenora, Ontario before heading back home to Seattle, where my parents’ relatively massive kitchen and fully-stocked bakeware cabinet (and said parents plus brother!) await! I’m excited for a Pacific Northwest summer spent hiking, on the water and eating all of the fruit. But until then, I’ve been perfecting some of my easy-to-construct baked goods here.

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Rhubarb ginger coffee cake
Adapted from Martha Stewart’s Rhubarb Crumb Cake

For the streusel
3 tablespoons unsalted butter, melted
1/2 cup all-purpose flour
1/4 cup packed brown sugar
1/8 teaspoon salt

For the cake
3/4 pounds rhubarb, chopped into 1/2-inch pieces
1 tablespoon brown sugar
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, room temperature
1 cup confectioners’ sugar
2 eggs
1/3 cup crystallized ginger chips (such as these, from The Ginger People)

Preheat oven to 350 degrees Fahrenheit. Line an 9 inch by 9 inch baking pan with parchment. I like to construct a parchment sling with two pieces of overlapping, but perpendicular, pieces of parchment paper.

First prepare the streusel: Mix butter, brown sugar and salt together. Add flour and mix until gentle crumbs form. Refrigerate.

Next, the cake: In one bowl, mix chopped rhubarb pieces, brown sugar and 1/4 cup flour. Toss until rhubarb is well-coated. In a second bowl, whisk 3/4 cup flour, baking powder and salt together. In a third bowl, beat confectioners’ sugar and butter together. Beat in eggs one at a time. Mix in remaining 3/4 cup flour and crystallized ginger chips until just-mixed. Evenly spread batter in pan. Cover cake batter with rhubarb before tossing streusel on top. Bake for 45 minutes or until a toothpick cleanly comes out of the center.