Rhubarb Coffee Cake Recipe
This delightful recipe combines the tangy sweetness of rhubarb with a wholesome whole wheat base, creating a comforting treat perfect for any time of day. Each slice offers a burst of flavor from the juicy rhubarb nestled within the moist, tender crumb. Topped with a crunchy sugary nut mixture, this rhubarb cake is a delightful balance of textures and tastes that will surely be a crowd-pleaser. Serve warm for a cozy, satisfying experience that's sure to bring joy to all who indulge.
— Constant Cookbook
Ingredients
- 1/2 cup coconut oil or butter
- 1 1/2 cups brown sugar
- 2 eggs
- 2 cups whole wheat pastry flour (white whole wheat or all purpose also work)
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 tablespoon chia seeds (optional)
- 1 cup buttermilk
- 1 1/2 cups rhubarb, chopped
- 1/4-1/2 cup sugar
- 1/2 cup nuts (I used hazelnuts)
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg (optional)
Instructions
- In a stand mixer cream together the coconut oil or butter along with the brown sugar. Add eggs one at a time.
- In a separate bowl, mix together the dry ingredients - flour, salt, baking powder and chia seeds. The chia seeds are totally optional.
- Add in the dry ingredients alternating with buttermilk.
- Fold in rhubarb.
- Pour batter into a greased and parchment lined 9 inch springform pan (you can also use a 9 x 13 inch rectangle pan or a 9 inch round pan.
- Mix together the additional sugar, nuts, cinnamon, and nutmeg. Sprinkle this mixture ontop of the batter.
- Bake for 45 minutes at 350 degrees. Serve warm.
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