French Canadian Rhubarb Coffee Cake


Photo: Sarah Reid
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Ingredients

1/4 cup sugar
12 ounces (about 2 ½ cups) rhubarb, diced
1/2 cup softened, salted butter (cultured if possible)
1/2 cup brown sugar
1 small banana, mashed
1 tablespoon vanilla
1 cup flour
1 cup spelt flour
1 teaspoon baking powder
1/2 tablespoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 tablespoons softened, salted butter (cultured if possible)
1/2 tablespoon cinnamon
1 tablespoon spelt flour
2/3 cup brown sugar

Preparation

1
Preheat oven to 350F, grease and flour a 10" springform pan.
2
In a medium bowl, toss together sugar and rhubarb. Allow to stand for 15 minutes, then drain liquid and set rhubarb aside.
3
In another bowl, whisk together flours, baking powder, baking soda and salt. Set aside.
4
In a large bowl, cream 1/2 cup butter and 1/2 cup brown sugar until fluffy.
5
Add banana and vanilla, beating well.
6
Beat in alternating additions of the dry ingredients with the buttermilk, blending well, then fold in the rhubarb.
7
Scrape into the pan and set aside while preparing topping.
8
With a fork or your fingers, work the butter into the cinnamon, spelt flour and brown sugar until crumbly.
9
Scatter over the top of the cake batter and lightly press on.
10
Bake 30 minutes on the middle rack of the oven, then cover with a piece of aluminum foil, move to the bottom rack and bake another 30 minutes.

Tools

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About

Amount Per Serving
Calories: 279.8
Total Fat: 10.3 g
Cholesterol: 26.4 mg
Sodium: 100.6 mg
Total Carbs: 52.7 g
Dietary Fiber: 2.2 g
Protein: 3.9 g

Tags:

rhubarb
coffee cake
Fruit
buttermilk
spelt
vegetable
egg free

Yield:

12

Added:

Monday, September 6, 2010 - 5:39pm

Creator:

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