Crackled-topped Rhubarb Coffee Cake

Crackled-topped Rhubarb Coffee Cake Recipe | Vegetarian Food from USA

Region / culture: USA | Preparation time: 15 minutes | Cooking time: 45-50 minutes | Servings: 9-12 |

Vegetarian diet

Introduction

This Crackled-topped Rhubarb Coffee Cake is a delightful and flavorful treat that is perfect for breakfast or as a dessert. The combination of tangy rhubarb and sweet cinnamon sugar topping creates a delicious contrast of flavors and textures.

History

Coffee cakes have been a popular baked good for centuries, with variations found in many different cultures around the world. The addition of rhubarb to this classic recipe adds a unique twist and a burst of tartness that complements the sweetness of the cake.

Ingredients

Cake

2 cups all-purpose flour
1 cup granulated sugar
4 tsp baking powder
1 tsp ground cinnamon
0.5 tsp salt
1 large egg
1 cup buttermilk
0.25 cup vegetable oil, preferably canola oil
2 tsp pure vanilla extract
0.5 lb (227 g) (2 cups) rhubarb, trimmed and cut into 0.5 inch pieces

Topping

0.25 cup granulated sugar
0.5 tsp ground cinnamon

How to prepare

Cake

Preheat the oven to 350°F (177°C).
Lightly oil an 8-inch square baking pan or spray with nonstick cooking spray. Set aside.
Sift the flour, sugar, baking powder, cinnamon, and salt into a mixing bowl.
In a separate bowl, whisk together the egg, buttermilk, oil, and vanilla.
Add the flour mixture to the egg mixture and stir with a rubber spatula or wooden spoon just until blended.
Stir in the rhubarb.
Turn the batter into the prepared pan, spreading it evenly.

Topping

Stir together the sugar and cinnamon.
Sprinkle the mixture evenly over the top of the cake.
Bake for 45 to 50 minutes, or until the top is brown and crackled and a toothpick inserted in the center comes out clean.
Remove from the oven and cool in the pan on a wire rack for 15 minutes.
Cut into squares and serve while still warm.

Variations

Substitute the rhubarb with fresh or frozen berries for a different flavor profile.
Add chopped nuts or oats to the topping for extra crunch.

Cooking Tips & Tricks

Be sure to trim and cut the rhubarb into small pieces to ensure even distribution throughout the cake.

- Do not overmix the batter, as this can result in a tough cake. Mix just until the ingredients are combined.

- The cinnamon sugar topping adds a delicious crunch to the cake. Make sure to sprinkle it evenly over the top before baking.

Serving Suggestions

This coffee cake is best served warm with a dollop of whipped cream or a scoop of vanilla ice cream.

Cooking Techniques

Sifting the dry ingredients ensures a light and fluffy cake.

- Mixing the wet and dry ingredients separately before combining helps prevent overmixing.

Ingredient Substitutions

If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.

- Canola oil can be replaced with melted butter or vegetable oil.

Make Ahead Tips

This coffee cake can be made ahead of time and stored in an airtight container at room temperature for up to 2 days.

Presentation Ideas

Serve this coffee cake on a decorative platter with a dusting of powdered sugar for a beautiful presentation.

Pairing Recommendations

This coffee cake pairs well with a hot cup of coffee or tea for a cozy and comforting treat.

Storage and Reheating Instructions

Store any leftovers in an airtight container at room temperature for up to 2 days. To reheat, simply microwave individual slices for 15-20 seconds or warm in a low oven.

Nutrition Information

Calories per serving

Each serving of this coffee cake contains approximately 250 calories.

Carbohydrates

Each serving of this Crackled-topped Rhubarb Coffee Cake contains approximately 40 grams of carbohydrates.

Fats

Each serving of this coffee cake contains approximately 8 grams of fat.

Proteins

Each serving of this coffee cake contains approximately 3 grams of protein.

Vitamins and minerals

Rhubarb is a good source of vitamin C, vitamin K, calcium, and potassium.

Alergens

This recipe contains wheat, eggs, and dairy.

Summary

This Crackled-topped Rhubarb Coffee Cake is a delicious treat that is relatively low in calories and provides a good source of carbohydrates, fats, and proteins.

Summary

This Crackled-topped Rhubarb Coffee Cake is a delicious and easy-to-make treat that is perfect for any occasion. The tangy rhubarb and sweet cinnamon sugar topping create a delightful flavor combination that is sure to please your taste buds. Enjoy a slice with a cup of coffee or tea for a delightful snack or dessert.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Crackled-topped Rhubarb Coffee Cake. It was many years ago during a summer trip to visit my dear friend, Mrs. Jenkins, in the quaint little town of Willow Creek. Mrs. Jenkins was known far and wide for her delectable baked goods, and her rhubarb coffee cake was a particular favorite among the townsfolk.

I remember the warm, sunny day when I first laid eyes on the beautiful cake sitting on Mrs. Jenkins' kitchen counter. The golden brown crust was dusted with a crackled sugar topping that sparkled in the sunlight streaming through the window. The aroma of fresh rhubarb and cinnamon filled the air, and my mouth watered at the sight of it.

Mrs. Jenkins saw my interest and smiled knowingly. "Would you like to learn how to make my famous rhubarb coffee cake, dear?" she asked, her eyes twinkling with mischief.

I couldn't believe my luck. To learn the secret recipe from the master herself was an opportunity I couldn't pass up. With Mrs. Jenkins as my guide, I set to work, measuring out flour, sugar, and spices, and chopping up the tart rhubarb into small pieces. Mrs. Jenkins showed me how to create the crackled topping by mixing sugar and cinnamon together and sprinkling it over the batter before baking.

As the cake baked in the oven, the sweet scent of cinnamon and rhubarb filled the kitchen, and I knew that I was about to create something truly special. When the timer went off and I pulled the cake out of the oven, the crackled topping had turned a deep golden brown, and the rhubarb filling bubbled invitingly beneath.

Mrs. Jenkins and I sat down at her kitchen table with steaming mugs of coffee and generous slices of the warm cake. As I took my first bite, the flavors exploded on my tongue – the tangy rhubarb, the sweet sugar topping, and the warm spices all mingling together in perfect harmony. I knew then that this recipe would become a treasured part of my own baking repertoire.

Over the years, I have made this Crackled-topped Rhubarb Coffee Cake for countless family gatherings, potlucks, and special occasions. Each time, it is met with rave reviews and requests for the recipe. I always share the story of how I learned to make it from Mrs. Jenkins, and I can't help but feel a sense of pride in passing on her legacy to the next generation.

As I bake this cake in my own kitchen now, I can't help but think back to that sunny day in Willow Creek when I first discovered the magic of rhubarb coffee cake. Mrs. Jenkins may be gone now, but her spirit lives on in every delicious bite of this sweet and tangy treat. And I am grateful for the memories and the friendships that have been created through the shared love of baking and good food.