French Canadian Rhubarb Coffee Cake
By: Sarah Reid
Published: Monday, September 6, 2010 - 5:39pm

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.

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