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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of French Canadian Rhubarb Coffee Cake calories by ingredient
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French Canadian Rhubarb Coffee Cake

Submitted by: JO_JO_BA

Introduction

My mom has an ancient cookbook from the St. Lawrence Seaway region of Quebec, an area known for it's incredible fertility. This cake is a slight modification of a "Sunday breakfast" inclusion, stuffed with fresh rhubarb and made tender with buttermilk. A rich, buttery topping bakes on like a sweet, spicy crown! My mom has an ancient cookbook from the St. Lawrence Seaway region of Quebec, an area known for it's incredible fertility. This cake is a slight modification of a "Sunday breakfast" inclusion, stuffed with fresh rhubarb and made tender with buttermilk. A rich, buttery topping bakes on like a sweet, spicy crown!
Number of Servings: 12

Ingredients

    1/4 cup sugar
    12 oz (about 2 1/2 cups) rhubarb, diced
    1/2 cup softened, salted butter (cultured if possible)
    1/2 cup brown sugar
    1 small banana, mashed
    1 tbsp vanilla
    1 cup flour
    1 cup spelt flour
    1 tsp baking powder
    1/2 tbsp baking soda
    1/2 tsp salt
    1 cup buttermilk
    2 tbsp softened, salted butter (cultured if possible)
    1/2 tbsp cinnamon
    1 tbsp spelt flour
    2/3 cup brown sugar

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Directions

Preheat oven to 350F, grease and flour a 10" springform pan.
In a medium bowl, toss together sugar and rhubarb. Allow to stand for 15 minutes, then drain liquid and set rhubarb aside.
In another bowl, whisk together flours, baking powder, baking soda and salt. Set aside.
In a large bowl, cream 1/2 cup butter and 1/2 cup brown sugar until fluffy.
Add banana and vanilla, beating well.
Beat in alternating additions of the dry ingredients with the buttermilk, blending well, then fold in the rhubarb.
Scrape into the pan and set aside while preparing topping.
With a fork or your fingers, work the butter into the cinnamon, spelt flour and brown sugar until crumbly.
Scatter over the top of the cake batter and lightly press on.
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.

Number of Servings: 12

Recipe submitted by SparkPeople user JO_JO_BA.






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