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Rhubarb Ripple Coffeecake

  • 8servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, C, D
MineralsNatrium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/3 cups 315ml Rhubarb puree or sauce

  2. 2 1/4 cups 140g / 4.9oz Unbleached all-purpose flour

  3. 3/4 cup 148g / 5 1/5oz Sugar

  4. 1 teaspoon 5ml Baking powder

  5. 1/2 teaspoon 2 1/2ml Baking soda

  6. 1/2 teaspoon 2 1/2ml Ground cinnamon

  7. 1 tablespoon 15ml Finely-minced orange zest

  8. 1/8 teaspoon 0.6ml Salt

  9. 3/4 cup 148g / 5 1/5oz Unsalted butter

  10. 1 cup 198g / 7oz Egg - beaten (large)

  11. 1 teaspoon 5ml Vanilla extract

  12. 3/4 cup 177ml Buttermilk

  13. Confectioner's (powdered) sugar - for dusting

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees.

  2. Cut in the butter into flour and sugar until mixture is crumbly and mealy. Set aside one half cup for topping. For the remaining flour/sugar mixture, stir in the baking powder, baking soda, cinnamon, orange zest and salt. Stir in the egg, vanilla and buttermilk to make a soft batter.

  3. Spread 2/3 of batter over the bottom and up the sides of a greased 9-inch springform pan. Spread rhubarb on top of batter. Spoon or dollop remaining batter over rhubarb layer. Sprinkle on reserved sugar/flour mixture.

  4. Bake for 35 minutes until cake tests done. Cool well. Dust with confectioner's sugar (optional).

  5. This recipe yields 8 to 10 servings.

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