French Canadian Rhubarb Coffee Cake
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
Total Steps
10
Ingredients
16
Tools Needed
7
Ingredients
- 1/4 cup sugar
- 12 ounce rhubarb, diced (about 2 1/2 cups)
- 1/2 cup softened, salted butter(optional)
- 1/2 cup brown sugar
- 1 small banana, mashed
- 1 tablespoon vanilla extract
- 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(optional)
- 1/2 tablespoon cinnamon
- 1 tablespoon spelt flour
- 2/3 cup brown sugar
Instructions
Step 1
Preheat oven to 350°F. Grease and flour a 10-inch springform pan.
Step 2
In a medium bowl, toss together 1/4 cup sugar and diced rhubarb. Let stand for 15 minutes, then drain liquid and set rhubarb aside.
Step 3
In another bowl, whisk together flours, baking powder, baking soda, and salt. Set aside.
Step 4
In a large bowl, cream 1/2 cup butter and 1/2 cup brown sugar until fluffy.
Step 5
Add mashed banana and vanilla extract, beating well.
Step 6
Beat in alternating additions of the dry ingredients with the buttermilk, blending well, then fold in the drained rhubarb.
Step 7
Scrape the batter into the prepared pan and set aside while preparing the topping.
Step 8
With a fork or your fingers, combine 2 tablespoons butter with cinnamon, 1 tablespoon spelt flour, and 2/3 cup brown sugar until crumbly.
Step 9
Scatter the topping over the cake batter and lightly press it on.
Step 10
Bake for 30 minutes on the middle rack of the oven. Then, cover with a piece of aluminum foil, move to the bottom rack, and bake for another 30 minutes.