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Jun 11, 2007 04:02 AM

Rhubarb Crumb Cake - where did I go wrong?

I made the recipe that was in the NY Times on Wednesday -

The cake rose over the crumbs. Any ideas why?

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  1. I'm not going to try to diagnose your cake problem but I do want to share this recipe for Rhubarb Coffeecake that I made yesterday. It was quite simply the best coffee cake I have ever made. Period. Absolutely delicious and very easy. I used hazelnuts in the crumble topping and I think it really added a European flavour to the cake. My brunch guests went crazy. Here's the link:

    3 Replies
    1. re: Nyleve

      That does sound good. Think I'll try that next.

      1. re: Nyleve

        Do you think I could sub sour cream and/or yoghurt for the buttermilk?

        1. re: julesrules

          Actually I used yogurt. 2% plain.

      2. I have no clue what you did but I simplified the recipe here and my version was super delicious: