French Canadian Rhubarb Coffee Cake |
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Prep Time: 0 Minutes Cook Time: 75 Minutes |
Ready In: 75 Minutes Servings: 12 |
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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. Read more . A rich, buttery topping bakes on like a sweet, spicy crown! 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 |
Directions:
1. Preheat oven to 350F, grease and flour a 10 springform pan.
2. In a medium bowl, toss together sugar and rhubarb. Allow to stand for 15 minutes, then drain liquid and set rhubarb aside.
3. In another bowl, whisk together flours, baking powder, baking soda and salt. Set aside.
4. In a large bowl, cream 1/2 cup butter and 1/2 cup brown sugar until fluffy.
5. Add banana and vanilla, beating well.
6. Beat in alternating additions of the dry ingredients with the buttermilk, blending well, then fold in the rhubarb.
7. Scrape into the pan and set aside while preparing topping. See Photo
8. With a fork or your fingers, work the butter into the cinnamon, spelt flour and brown sugar until crumbly.
9. Scatter over the top of the cake batter and lightly press on. See Photo
10. 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.
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