Rhubarb Coffee Cake
Adapted and updated from Sheryl Lehman's Rhubarb Cake in Sharing the Loaves and Fishes compiled by Vashon Presbyterian Church Vashon Island, Washington 1997
Ingredients
- 1 cup light brown sugar
- ½ cup canola oil
- 1 egg
- 1 cup buttermilk
- 1 ½ teaspoons vanilla
- ¼ teaspoon nutmeg
- ½ teaspoon ground ginger
- pinch mace
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- pinch salt
- 1 ½ cups diced rhubarb
for the topping:
- 2 tablespoons melted butter
- ½ cup light brown sugar
- ½ cup flour
- ¼ teaspoon ground ginger
- pinch nutmeg
- pinch mace
- ¼ cup sliced almonds
Instructions
- Preheat oven to 350.
- Grease and flour an 8x8-inch baking dish. Set aside.
- In a large bowl or bowl of a stand mixer, beat together the sugar, oil, buttermilk, egg, vanilla, and spices until well combined. Beat in the remaining ingredients and mix until a thick batter forms. Fold in the rhubarb. Pour into the prepared pan. Set aside.
- Mix together the topping ingredients with a fork until it forms coarse crumbs. Sprinkle evenly over the cake.
- Bake for 45 minutes or until a toothpick inserted in the middle of the cake comes out clean or with one or two dry crumbs. Cool completely (in pan) on a wire rack.