French Canadian Rhubarb Coffee Cake
From jo_jo_ba 13 years ago
- 75 minutes to make
- Serves 12
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! See less
Ingredients
- 1/4 cup sugar shopping list
- 12 oz (about 2 1/2 cups) rhubarb, diced shopping list
- 1/2 cup softened, salted butter (cultured if possible) shopping list
- 1/2 cup brown sugar shopping list
- 1 small banana, mashed shopping list
- 1 tbsp vanilla shopping list
- 1 cup flour shopping list
- 1 cup spelt flour shopping list
- 1 tsp baking powder shopping list
- 1/2 tbsp baking soda shopping list
- 1/2 tsp salt shopping list
- 1 cup buttermilk shopping list
- 2 tbsp softened, salted butter (cultured if possible) shopping list
- 1/2 tbsp cinnamon shopping list
- 1 tbsp spelt flour shopping list
- 2/3 cup brown sugar shopping list
How to make it
- 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. See Photo
- 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. See Photo
- 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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