Crackled-Topped Rhubarb Coffee Cake
Vegetarian Times Issue: May 1, 2004 p.56
Chunks of rhubarb accent this moist, tender cake. Sprinkle cinnamon and sugar over the batter before baking to create a crisp top.
Directions
- To make Cake: Preheat oven to 350F. Oil lightly an 8-inch square baking pan or spray with nonstick cooking spray. Set aside.
- Sift flour, sugar, baking powder, cinnamon and salt into mixing bowl. Whisk together egg, buttermilk, oil and vanilla in a separate bowl. Add flour mixture to egg mixture, and stir with a rubber spatula or wooden spoon just to blend. Stir in rhubarb. Turn batter into prepared pan, spreading evenly.
- To make Topping: Stir together sugar and cinnamon. Sprinkle evenly over top of cake.
- Bake for 45 to 50 minutes, or until top is brown and crackled and a toothpick inserted in center comes out clean. Remove from oven, and cool in pan on a wire rack for 15 minutes. Cut into squares, and serve while still warm.
ingredient list
Serves 8
Cake
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 4 tsp. baking powder
- 1 tsp. ground cinnamon
- 1/2 tsp. salt
- 1 large egg
- 1 cup buttermilk
- 1/4 cup vegetable oil, preferably canola oil
- 2 tsp. pure vanilla extract
- 1/2 lb. (2 cups) rhubarb, trimmed and cut into 1/2-inch pieces
Topping
- 1/4 cup granulated sugar
- 1/2 tsp. ground cinnamon
Nutritional Information
Per serving:
| Calories |
330 |
| Protein |
5g |
| Total Fat |
8g |
| Saturated Fat |
1g |
| Carbs |
59g |
| Cholesterol |
30mg |
| Sodium |
430mg |
| Fiber |
1g |
| Sugar |
34g |
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