Rhubarb Coffeecake
Recipe: #24359
July 10, 2016
"Our local Farmer Market hands out free recipes...this one sounds delicious."
Ingredients
- FOR CAKE
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- FOR TOPPING
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Nutritional
- Serving Size: 1 (202.3 g)
- Calories 598.2
- Total Fat - 20.9 g
- Saturated Fat - 11.8 g
- Cholesterol - 195.8 mg
- Sodium - 507.5 mg
- Total Carbohydrate - 92.8 g
- Dietary Fiber - 1.4 g
- Sugars - 60.5 g
- Protein - 10.9 g
- Calcium - 85.5 mg
- Iron - 1.3 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat the oven to 350°F. Lightly butter a 9X13X2-inch baking pan and line the bottom with parchment paper. Butter the parchment paper.
Step 2
Stir the flour, salt, and baking soda in a large bowl and set aside.
Step 3
Using a mixer set on medium speed, beat the brown sugar and butter in a large mixing bowl for 3 minutes, or until light and creamy. Beat in the eggs one at a time, beating well after each addition. Beat in the vanilla and butter milk. Continue to beat for 2 minutes, or until smooth, occasionally scraping down the sides of the bowl.
Step 4
Mix the flour mixture into the batter one-third at a time, beating briefly after each addition. Fold in the rhubarb until it is well distributed.
Step 5
Pour the batter int the prepared baking pan. Use a rubber spatula to smooth it out to the edges of the pan. The batter will be very thick.
Step 6
To make the topping stir together the granulated sugar and cinnamon in a small bowl. Sprinkle the topping evenly over the batter.
Step 7
Bake the cake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and transfer to a wire rack. Cool for 1 hour before cutting the cake into squares to serve.
Tips
No special items needed.