Tuesday, April 20, 2010

Big Crumb Coffee Cake with Rhubarb

Got the first rhubarb of the season and thought we'd make this Smitten Kitchen recommended big crumb coffee cake... mmmm. Big crumbs = delicious.
Tim commented, "Can you just make me rhubarb coffee cake the rest of my life?" That's saying a lot considering Tim normally says "It's good." when I ask him what he thinks of a particular dish I've made.
Our sour cream was a little long in the tooth (i.e. green and hairy), so we substituted some Greek yogurt. Also, Chuck misread the recipe a bit and used the microplane to grate some fresh ginger in with the rhubarb rather than use dried/ground ginger.

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