Rhubarb Coffee Cake

I made this yummy coffee cake for my book last week. Its very moist and is delicious served warm.  If you want to be truly decadent serve with softly whipped heavy cream to which you can add 1 tablespoon powdered sugar and 1 teaspoon vanilla.  No cool whip please!

3/4 cup brown sugar
3/4 cup white sugar
2/3 cup canola oil
1 egg
1 cup buttermilk
1/2 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla 2-1/2 cups flour
3 cups diced rhubarb, fresh
 
Streusel Topping
 
1/3 cup sugar
1/4 cup flour
1/3 cup rolled oats
1/2 cup chopped walnuts
1/2 teaspoon cinnamon
1/4 cup butter


Preheat oven to 325 degrees. Butter a 9 x 13 inch baking pan.
In a large bowl, combine brown sugar, sugar, oil, and eggs. Beat well with electric mixer.
Add buttermilk, baking soda, salt, and vanilla. Beat well.
Add flour and mix just until blended. Stir in rhubarb.
Spoon into baking pan.

In a small bowl, combine topping ingredients.  Cut butter into the dry ingredients until the mixture is crumbly. Sprinkle evenly on top of batter.

Bake for 35 - 45 minutes or until lightly brown and set in the middle.

The way I managed to serve the cake warm was by mixing all the dry ingredients and the wet ingredients the night before.  Keep them separate.  I stored the liquid in the frig along with the cut up rhubarb and the prepared streusel topping. I also prepared the pan. When I got home from work, I preheated the oven and quickly combined everything and popped the cake into the hot oven.  While it was baking, I had plenty of time to whip the cream.

Adapted from Donna's Recipes, Channel 3000

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