Sunday, 12 August 2012

Rhubarb Coffee Cake

Easy, simple, and yields fantastic results. 

Rhubarb Coffee Cake (adapted from Roman Apple Coffee Cake by Teens Cook):


1 1/2 cups flour
1 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 egg
1/2 cup milk
1 tsp vanilla
1/2 cup melted butter (cooled slightly or you'll have scrambled eggs)

1 1/2 cups diced rhubarb
2 tbsp granulated sugar
1 tsp cornstarch 
2 tsp flour

1/4 cup flour
1 cup brown sugar
1/4 cup melted butter


Preheat oven to 350. Mix the dry ingredients for the cake in a large bowl. In a separate bowl mix egg, milk, vanilla, and melted butter. Add to dry ingredients and mix until combined.

In a separate bowl combine rhubarb, sugar, cornstarch, and flour. Make sure the rhubarb is coated and add to the cake batter, mixing to combine.

Spread evenly in a greased 8-inch-square baking pan. 

For the topping mix flour, brown sugar, and melted butter in a small bowl and sprinkle evenly over the cake. 

Bake for 35-40 minutes until the middle of the cake is set. (I had to put tin foil over mine to bake for a few extra minutes since the centre was still quite wet and the top was getting too brown.

Serve with rhubarb compote and ice cream!

No comments:

Post a Comment