Name: Rhubarb Cornmeal Crumb Cake
Yield: 12 Servings
Ingredients: ½ cup all-purpose flour; ½ cup cornmeal; ¼ cup granulated sugar; 2 tablespoons light brown sugar; ½ teaspoon baking powder; ¼ teaspoon kosher salt; 3 tablespoons chilled unsalted butter, cut into pieces; 1 large egg, beaten to blend; ½ cup (1 stick) unsalted butter, room temperature, plus more for pan; 1 cup all-purpose flour, plus more for pan; 1 ½ pound rhubarb, trimmed, sliced 1/4" thick (about 5 cups); 1 tablespoon grated peeled ginger; ¾ cup granulated sugar, divided; 1 1/3 cups cornmeal; 2 teaspoons baking powder; 1 teaspoon kosher salt; 1 cup whole milk; ½ cup plain whole-milk Greek yogurt; ½ cup (packed) light brown sugar; 4 large egg yolks

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RHUBARB CRUME CAKEMax Kelly

Try a combination of strawberries and rhubarb in this buckle-inspired breakfast cake.

Recipe notes