French Canadian Rhubarb Coffee Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1/4 cup sugar12 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, mashed1 tbsp vanilla 1 cup flour 1 cup spelt flour1 tsp baking powder1/2 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 flour2/3 cup brown sugar
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.
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.
Nutritional Info 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
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