Rhubarb Cornmeal Crumb Cake

Preparation

1. Crumb Topping

   Step 1

   Whisk flour, cornmeal, granulated sugar, brown sugar, baking powder, and salt in a medium bowl. Using your fingers, work in butter until pieces are the size of small peas. Using a fork, mis in egg until mixture comes together in varying size clumps. Cover and chill.

   Step 2

   DO AHEAD: Crumb can be made 3 days ahead. Cover and chill.

2. Cake and Assembly

   Step 3

   Preheat oven to 350°. Lightly butter and flour a 13-by-9" baking dish. Toss rhubarb, ginger, and ¼ cup granulated sugar in a medium bowl.

   Step 4

   Whisk cornmeal, baking powder, salt, and 1 cup flour in another medium bowl. Whisk milk and yogurt in a small bowl.

   Step 5

   Using an electric mixer on medium-high speed, beat brown sugar, remaining ½ cup sugar, and 1/2 cup butter until light and fluffy, about 3 minutes. Add egg yolks one at a time, beating to blend between additions.

   Step 6

   Reduce speed to low and add dry ingredients in 3 additions, alternating with milk mixture in 2 additions, beginning and ending with dry ingredients. Fold in rhubarb mixture. Scrape batter into prepared pan and scatter crumble topping over.

   Step 7

   Bake cake until golden brown and a tester inserted into the center comes out clean, 55–65 minutes. Transfer to a wire rack and let cool slightly.