Rhubarb Coffee Cake Rhubarb Coffee Cake

Rhubarb Coffee Cake 2 Image by: Rhubarb Coffee Cake 2 Author: Canadian Living

Studded with juicy pink rhubarb and topped with a crunchy nut streusel, this cake is perfect for spring brunch, snacktime or dessert.

  • Portion size 10 servings
  • Credits : © CanadianLiving.com

Ingredients

Topping:

Method

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.

Nutritional facts <b>Per each of 10 servings:</b> about

  • Sodium 424 mg
  • Protein 5 g
  • Calories 367.0
  • Total fat 15 g
  • Saturated fat 8 g
  • Total carbohydrate 55 g

%RDI

  • Iron 15.0
  • Folate 17.0
  • Calcium 10.0
  • Vitamin A 13.0
  • Vitamin C 3.0
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Rhubarb Coffee Cake

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