(adapted from smittenkitchen.com)
filling
1/2 cup rhubarb
1/2 cup rhubarb
1/2 cup raspberries
1/4 cup sugar
2 tsps cornstarch
1 tsp ground ginger
1/4 cup sugar
2 tsps cornstarch
1 tsp ground ginger
1/2 tsp cinnamon
crumbles
1/3 cup dark brown sugar
1/3 cup granulated sugar
1 tsp ground cinnamon
1 tsp ground ginger
1/8 teaspoon salt
1/2 cup butter, melted
1 3/4 cups flour
1/3 cup dark brown sugar
1/3 cup granulated sugar
1 tsp ground cinnamon
1 tsp ground ginger
1/8 teaspoon salt
1/2 cup butter, melted
1 3/4 cups flour
cake
1/3 cup sour cream
1 large egg
1 large egg yolk
2 tsps vanilla extract
1 cup cake or all purpose flour
1/2 cup sugar
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
6 tablespoons softened butter
1/3 cup sour cream
1 large egg
1 large egg yolk
2 tsps vanilla extract
1 cup cake or all purpose flour
1/2 cup sugar
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
6 tablespoons softened butter
preheat oven to 325 degrees.
line large muffin tins (mine were gigantic, so made 8) or grease an 8x8 pan.
make the filling.
toss the rhubarb (sliced) and raspberries (any berries would be lovely) with sugar, cornstarch and ginger. set aside. (it is not quite rhubarb season here, so i used frozen rhubarb and added a bit more cornstarch to pick up any extra liquid).
line large muffin tins (mine were gigantic, so made 8) or grease an 8x8 pan.
make the filling.
toss the rhubarb (sliced) and raspberries (any berries would be lovely) with sugar, cornstarch and ginger. set aside. (it is not quite rhubarb season here, so i used frozen rhubarb and added a bit more cornstarch to pick up any extra liquid).
crumbles
combine sugars, spices and salt into melted butter until smooth. add flour with a spatula or wooden spoon. press dough like crumbles into the bowl and set aside.
cake
in a small bowl, stir together the sour cream, egg, egg yolk and vanilla. in a large bowl, combine flour, sugar, baking soda, baking powder and salt. add butter and a spoonful of sour cream mixture and stir until moistened. add remaining sour cream mixture. careful not to over stir. reserve about 1/2 cup of batter.
in a small bowl, stir together the sour cream, egg, egg yolk and vanilla. in a large bowl, combine flour, sugar, baking soda, baking powder and salt. add butter and a spoonful of sour cream mixture and stir until moistened. add remaining sour cream mixture. careful not to over stir. reserve about 1/2 cup of batter.
pour remaining batter into prepared pans. (filling a muffin cup less than half full.) spoon berries over batter. top each tin with a dollop of remaining batter.
break topping mixture into big crumbs and sprinkle over cake. bake cake until a toothpick inserted into center comes out clean of batter 30-35 minutes (or 45-55 minutes for cake pan). cool completely before serving.
