rhubarb coffee cake
categories:  Cake | Desserts   

Prepared: 2005-05-26

Ingredients:

• 1/2 cup butter, softened
• 1 cup packed brown sugar
• 2 eggs
• 1 tsp vanilla
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup buttermilk
• 2 cups chopped rhubarb
  
  Topping:
• 1/2 cup packed brown sugar
• 1/4 cup chopped hazelnuts or pistachios or sliced almonds
• 1 tbsp all-purpose flour
• 1/2 tsp cinnamon
• 2 tbsp butter, melted

Preparation:

• Grease 9-inch springform pan; set aside.
• Topping: In bowl, combine brown sugar, nuts, flour and cinnamon.
• Using fork, stir in butter until crumbly; set aside.
• In large bowl, beat butter with brown sugar until light and fluffy;
• beat in eggs, 1 at a time.
• Beat in vanilla.
• 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.
• Bake in centre of 350F (180C) oven until cake tester inserted in centre of cake comes out clean, about 1 1/4 hours.
• Let cool in pan on rack for 4 minutes.
• Remove side of pan Serve warm or cool.
  

Notes: I used slightly more rhubarb than the recipe called for. For the nuts, I used the sliced almonds. Also, using a convection oven, I found the cake to be done in 1 hour.

makes 8 servings @ 367 calories per serving