Well-chopped rhubarb offers bursts of tartness in this moist, spicy coffee cake.
3 1/2 cups finely chopped rhubarb (about 1 pound)
2 tablespoons all-purpose flour
1 1/2 cups packed brown sugar
5 tablespoons butter, softened
2 large eggs
1 cup fat-free sour cream
1 teaspoon grated orange rind
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour (about 6 3/4 ounces)
1 cup whole wheat flour (about 4 3/4 ounces)
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 cup turbinado sugar
1/2 teaspoon ground cinnamon
2 tablespoons chilled butter, cut into small pieces
1/4 cup chopped walnuts
How to Make It
Preheat oven to 375°.
To prepare cake, combine rhubarb and 2 tablespoons flour in a medium bowl; toss well to coat.
Place brown sugar and 5 tablespoons butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add sour cream, rind, and vanilla; beat until well combined.
Lightly spoon 1 1/2 cups all-purpose flour and whole wheat flour into dry measuring cups; level with a knife. Combine flours, baking soda, 1 teaspoon cinnamon, and salt, stirring with a whisk. Gradually add flour mixture to butter mixture, beating at low speed just until combined. Fold in rhubarb mixture. Spread batter into a 9-inch square baking pan coated with cooking spray.
To prepare streusel, combine turbinado sugar and 1/2 teaspoon cinnamon in a small bowl. Cut in 2 tablespoons butter with a pastry blender or 2 forks until mixture is crumbly; stir in nuts. Sprinkle streusel evenly over batter. Bake at 375° for 50 minutes or until a wooden pick inserted in the center comes out clean.
This was a great success with my work pals, upon whom I continue to foist my rhubarb obsession! I just love the stuff. The coffee cake is quite good, though I agree with the reviewer who noted the rhubarb taste being less pronounced than expected and I may add a bit more next time. It's a very moist cake, as that reviewer also noted- so much so that I wondered if I'd under-baked it, even though my toothpick came out clean every time, after forty minutes of baking time in a 9 x 11 pan. Definitely will make again.
This was really good. Very moist and a nice spiced flavor, even though there weren't any other spices besides orange zest and cinnamon. I cut the sugar to 1 cup and that was probably a bit too much, so next time I would cut it to 1 1/4 cups instead. Also, I made this in an 11 by 9 inch glass pan and it just barely fit and rose a lot, so not sure how people made this work in a 9 inch square pan. Great for breakfast, snack or dessert!
very good cake. Used frozen rhubarb and yogurt instead of sour cream as that is what I had on hand. Needed the full baking time as frozen rhubarb seems to retain a little more water than fresh. Love the streusel topping, the nuts especially added a nice touch.
Great recipe! Me and my kids did this for snack and my kids asked for us to make some more! We used to have Cherries with Vanilla Ice-Cream which we found on GourmetRecipe.com but it's nice to try new things. I often check it out for recipes and cooking information including this website, KraftRecipes.com, soda.GourmetRecipe.com, KnowAllWines.com, and Gourmandia.de for different moods and occasions. Thanks for this appetizing recipe!
By the way, here's the link to the mentioned recipe: http://www.gourmetrecipe.com/recipes/chole-bhature
GOCTest.ca is also a very helpful website.
Not as strong a rhubarb flavor as I had hoped, but very moist, and my coworkers loved the orange flavor! I stuck with the original amount of sugar, and didn't find it overwhelmingly sweet (I skipped the streusel topping). I also took it out of the oven at 40 minutes, and it was totally done.
I prepared almost as directed but used just one cup of brown sugar based on previous reviews, and it seems plenty sweet to me. I also did not do the streusal at all, and it tastes great without. I baked for about 43 minutes. I'll definitely make again if I pick up some rhubarb; I used fresh. Yum!! I'll pack this in our lunches.
This cake was moist. I left out the orange rind. I used forzen Rhubarb that I thawed & it worked out fine. Baked it for only 40 minutes & was done. The 50 minutes I feel would of been too long. I definitely will keep this recipe & make it again.
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