Rhubarb Coffee Cake, Canada
Created by dienia b on April 17, 2016
- Servings: 10
- Prep Time: 30m
- Cook Time: 90m
- Recipe #23524
Ingredients
- 1/2 cup butter (softened)
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 cups chopped rhubarb
- FOR TOPPING
- 1/2 cup packed brown sugar
- 1/8 cup hazelnuts, chopped
- 1/8 cup pistachio nuts
- 1/8 cup sliced almonds
- 1 tablespoon all-purpose flour
- 1/2 teaspoon ground cinnamon
- 2 tablespoons melted butter
- 3 tablespoons maple syrup
How to Make
-
Step 1: Grease 9-inch (2.5 L) spring-form pan; set aside.
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Step 2: TOPPING: In bowl, combine brown sugar, chopped hazelnuts, flour and cinnamon. Using fork, stir in butter until crumbly; set aside.
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Step 3: In large bowl, beat butter with brown sugar until light and fluffy; beat in eggs, 1 at a time. Beat in vanilla.
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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.
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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.
Nutritional Facts
- 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