Rhubarb Coffee Cake
Rhubarb Coffee Cake
Photography by Matthew Kimura
This recipe makes 10 servings
Nutritional Info |
|
|---|---|
| Per each of 10 servings: about | - |
| cal | 367 |
| pro | 5 g |
| total fat | 15 g |
| sat. fat | 8 g |
| carb | 55 g |
| fibre | 2 g |
| sodium | 424 mg |
| % RDI: | - |
| calcium | 10 |
| iron | 15 |
| vit A | 13 |
| vit C | 3 |
| folate | 17 |
Studded with juicy pink rhubarb and topped with a crunchy nut streusel, this cake is perfect for spring brunch, snacktime or dessert.
Ingredients
- 1/2 cup butter, softened
- 1 cup packed brown sugar
- 2 eggs
- 1 tsp vanilla
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup buttermilk
- 2 cups chopped rhubarb
- Topping:
- 1/2 cup packed brown sugar
- 1/4 cup chopped hazelnuts or almonds, sliced
- 1 tbsp all-purpose flour
- 1/2 tsp cinnamon
- 2 tbsp butter, melted
Preparation
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
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