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Rhubarb Coffee Cake

733

  • Prep Time30 mins
  • Total Time1 hr 50 mins
  • Makes8 to 10 servings
*PLUS 1 hr 10 min cooling time
Rhubarb Coffee Cake

Photo, Erik Putz.

Chatelaine Triple Tested

Rhubarb coffee cake with a streusel topping is a tasty spring treat.

Ingredients

  • 1/3 cup all-purpose flour

  • 1/4 cup granulated sugar

  • 1/4 cup cold, unsalted butter, cubed

  • 1/2 cup chopped pecans

Cake

  • 2 cups all-purpose flour

  • 1 tsp baking powder

  • 1 tsp baking soda

  • 1 tsp cinnamon

  • 1/2 tsp cardamom

  • 1/2 tsp salt

  • 2/3 cup unsalted butter, softened

  • 1 cup granulated sugar

  • 2 eggs

  • 1 tsp vanilla

  • 1/2 cup sour cream

  • 3 cups chopped rhubarb

Instructions

  • Position rack in centre of oven, then preheat to 325F. Spray a 9-in. springform pan with oil, then line bottom with parchment.

  • Streusel: Combine flour and sugar in a medium bowl and, using fingers, work in butter until mixture is crumbly. Stir in pecans.

  • Cake: Whisk flour, baking powder, baking soda, cinnamon, cardamom and salt in a medium bowl.

  • Beat butter and sugar in a large bowl, using an electric mixer on medium, until fluffy, about 3 min. Beat in eggs, one at a time, scraping side of bowl as needed until combined, then vanilla. Beat in half of flour mixture, then sour cream, then remaining flour mixture, until just blended. Fold in rhubarb.

  • Transfer batter to pre­pared pan, smoothing top with a spatula. Sprinkle with streusel mixture.

  • Bake, covering with foil if nuts are browning too quickly, until a cake tester inserted into centre of cake comes out clean, about 1 hr 20 min. Let cool in pan on rack for 10 min, then release springform ring and let cool completely, about 1 hr. Cake will keep well, covered, at room temperature for up to 3 days.


Kitchen tip

This cake can be made ahead and refrigerated for 2 days (if it even lasts that long).


Nutrition (per serving)

Calories 436, Protein 7g, Carbohydrates 50g, Fat 24g, Fibre 2g, Sodium 297mg.
Excellent source of Folate.

Kitchen tip: For people with nut allergies, skip the streusel topping and simply dust the cake with icing sugar before serving.

Get more of our best rhubarb recipes.

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