Rhubarb Coffee Cake, Canada

30m
Prep Time
90m
Cook Time
2h
Ready In


"Canadian Living."

Original is 10 servings
  • FOR TOPPING

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.

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