Rhubarb coffee cake with cardamom-ginger crumble
Cakes
This coffee cake is fit for spring, thanks to a rhubarb jam that counterbalances the sweetness of the sponge and the lemony, gingery crumble. The end result is a beautifully balanced cake, toppling with crunchy spiced crumb that brings out the best in rhubarb—not to mention a great excuse to eat cake for breakfast. A cup of coffee is all you need to go with.
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