A Tart Solution for Sweet Crumb Cake
'With easy-to-peel satsumas, seedless clementines and scarlet blood oranges all available to satisfy citrus yearnings, it can be hard to remember to give grapefruits their due.
Even when I do think to buy them, they often languish. Their vast size requires you either to commit or to share, and they’re not the kind of thing you’d casually toss into your bag on the way out the door. Grapefruits can also be somewhat bitter, which may turn off people accustomed to honey-sweet tangerines.
But dessert is different. That’s when the acidity and bitterness of grapefruit is precisely what makes it so appealing, especially in confections that lean cloying. Like crumb cake.'>>>
https://www.nytimes.com/2018/04/20/dining/grapefruit-crumb-cake-recipe.html?
Grapefruit Crumb Cake
https://cooking.nytimes.com/recipes/1019278-grapefruit-crumb-cake
