Rhubarb Coffee Cake
- Preparation time: 20 minutes
- Cook time : 1-1/2 hours
- Total time : PT20M
- Portion size: 10
This recipe makes 10 servings
|Per each of 10 servings: about||-|
|total fat||15 g|
|sat. fat||8 g|
Studded with juicy pink rhubarb and topped with a crunchy nut streusel, this cake is perfect for spring brunch, snacktime or dessert.
- 1/2 cup 1/2cupbutter, softened
- 1 cup 1cuppacked brown sugar
- 2 2eggeggs
- 1 tsp 1tspvanilla
- 2 cups 2cupsall-purpose flour
- 1 tsp 1tspbaking soda
- 1 tsp 1tspbaking powder
- 1/2 tsp 1/2tspsalt
- 1 cup 1cupbuttermilk
- 2 cups 2cupschopped rhubarb Topping:
- 1/2 cup 1/2cuppacked brown sugar
- 1/4 cup 1/4cupchopped hazelnuthazelnuts or almonds, sliced
- 1 tbsp 1tbspall-purpose flour
- 1/2 tsp 1/2tspcinnamon
- 2 tbsp 2tbspbutter, melted
Grease 9-inch (2.5 L) springform pan; set aside.
Topping: In bowl, combine brown sugar, chopped hazelnuts, flour and cinnamon. Using fork, stir in butter until crumbly; set aside.
In large bowl, beat butter with brown sugar until light and fluffy; beat in eggs, 1 at a time. Beat in vanilla.
In separate bowl, whisk together flour, baking soda, baking powder and salt. Add to butter mixture alternately with buttermilk, making 3 additions of flour mixture and 2 of buttermilk. Fold in chopped rhubarb. Scrape into prepared pan; sprinkle with topping.
Bake in centre of 350°F (180°C) oven until cake tester inserted in centre of cake comes out clean, about 1-1/4 hours. Let cool in pan on rack for 5 minutes. Remove side of pan. Serve warm or cool.
Source : © CanadianLiving.com