Big crumb coffee cake from Smitten Kitchen by Deb Perelman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Cgaskins on July 22, 2025

    While my cake turned out nicely, I couldn't get the crumb to "crumb." It was delicious but I would make less topping in the future.

  • anya_sf on June 05, 2023

    Despite following the instructions exactly and weighing ingredients, the crumb mixture was dry, so much of it wouldn't form big pieces. It was kind of dry after baking too. The cake was nice and moist and the rhubarb was great - would like to add more, although I worry it would prevent the cake from baking properly. As it was, my cake took 60 min. Would try again using less flour in the crumbs.

  • mskonieczny on August 26, 2015

    Delicious! Adjustments made by me: 70% of sugar in the cake, made only 1/2 of the crumb, used 0.7 lbs of rhubarb (instead of 0.5 lbs). Reduced the amount of sugar in the filling as well. Bake for 45 min +/- 5 min.

  • amraub on June 01, 2012

    The crumb step has to be followed very carefully to form the boulders. I prefer a slightly higher cake to crumb ratio and have made it with doubled cake and halved crumb.

  • wester on August 11, 2011

    I quite liked this but it was a lot of work. I think next time I'll make my rhubarb into a normal crumble again. Both cake batter and crumble turned out a bit to dry to handle well. I could not spread the batter well and the crumble did not form boulders. If I make this again I will add the last quarter cup of flour of both very gradually, if at all. If you do not have paddle attachments, you might not want to use a mixer for that part of the recipe. Maybe dough hooks would work, but I don't have those either.

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