rhubarb coffee cake
Rhubarb is a very versatile vegetable.
No Image
prep time
20 Min
cook time
1 Hr 30 Min
method
Bake
yield
10 portions
Ingredients
- 1/2 cup butter, softened
- 1 cup packed brown sugar
- 2 - eggs
- 1 teaspoon vanilla
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 cups chopped, rhubarb
- TOPPING
- 1/2 cup packed brown sugar
- 1/4 cup sliced almonds
- 1 tablespoon all purpose flour
- 1/2 teaspoon cinnamon
- 2 tablespoons butter, melted
How To Make rhubarb coffee cake
-
Step 1Grease 9-inch (2.5 L) springform pan; set aside.
-
Step 2Topping: 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.
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