Summer Rhubarb Coffee Cake
A true summer treat, this recipe came to me from a dear friend. It’s best made with fresh, local ingredients, resulting in a delicious dessert that also supports small businesses. – Peggy H., AB
- Prep: 20 minutes
- Cooking: 30 minutes
Ingredients
- Topping
- ½ cup (125 mL) packed brown sugar
- 1 tbsp (15 mL) all-purpose flour
- 1 tsp (5 mL) ground cinnamon
- Pinch salt
- 1 tbsp (15 mL) Canadian butter, softened
- Cake
- 1 ½ cups (375 mL) granulated sugar
- ½ cup (125 mL) Canadian butter, softened
- 2 eggs
- 1 cup (250 mL) Canadian sour cream
- 1 tsp (5 mL) vanilla extract
- 2 cups (500 mL) all-purpose flour
- 1 tsp (5 mL) baking soda
- 2 cups (500 mL) diced fresh or frozen rhubarb
Make it with Canadian Dairy
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Preparation
Preheat oven to 350°F (180°C). Lightly grease 13 by 9-inch (33 by 23 cm) baking dish and line with parchment, with paper overhanging edges.
In medium bowl, prepare the topping by stirring together brown sugar, flour, cinnamon, salt and butter until it reaches a sandy, crumbly texture. Set aside.
Using a stand mixer or handheld electric mixer, cream sugar and butter until light and fluffy. One at a time, beat in eggs until incorporated. Beat in sour cream and vanilla. On low speed, beat in flour and baking soda until incorporated. Fold in rhubarb. Transfer to prepared baking dish, smooth top and sprinkle with topping.
Bake for 30 to 40 minutes or until cake is set and tester comes out clean. Let cool completely, then cut into squares.
Tips
Best served with a scoop of Canadian vanilla ice cream. If rhubarb isn’t available, substitute with strawberries.
Nutritional information
Per serving| Energy: | 358 Calories |
| Protein: | 6 g |
| Carbohydrate: | 55 g |
| Fat: | 13 g |
| Fibre: | 1.1 g |
| Sodium: | 150 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 5 % / 67 mg |
| Selenium: | 30 % |
| Folate: | 22 % |
| Niacin: | 16 % |
| Riboflavin: | 15 % |
