Rhubarb Coffee Cake, Canada
Recipe: #23524
April 17, 2016
Categories: Desserts, Cakes, Rhubarb, Baby Shower, Fathers Day, Mothers Day, Potluck, Oven Bake, Vegetarian, Kosher Dairy, more
"Canadian Living."
Ingredients
- FOR TOPPING
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Nutritional
- Serving Size: 1 (142.7 g)
- Calories 386
- Total Fat - 15.4 g
- Saturated Fat - 8.3 g
- Cholesterol - 76.1 mg
- Sodium - 449.4 mg
- Total Carbohydrate - 57.1 g
- Dietary Fiber - 1.5 g
- Sugars - 35.8 g
- Protein - 6.1 g
- Calcium - 107.9 mg
- Iron - 0.8 mg
- Vitamin C - 2.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Grease 9-inch (2.5 L) spring-form pan; set aside.
Step 2
TOPPING: In bowl, combine brown sugar, chopped hazelnuts, flour and cinnamon. Using fork, stir in butter until crumbly; set aside.
Step 3
In large bowl, beat butter with brown sugar until light and fluffy; beat in eggs, 1 at a time. Beat in vanilla.
Step 4
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.
Step 5
Bake in center of 350°F (180°C) oven until cake tester inserted in center of cake comes out clean, about 1-1/4 hours. Let cool in pan on rack for 5 minutes. Remove side of pan. Drizzle with maple syrup.
Tips
No special items needed.