We had some rhubarb from the farm this week, so I wanted to use them in a nice dessert. I had rhubarb-strawberry pie at a meeting earlier in the week so I didn't want to do something with strawberries, so this sounded like it would be nice. Well, it was good but we couldn't even taste the rhubarb. It was barely there. I was really sad because it felt like I'd wasted the rhubarb, but hopefully this week's bounty will bring us more so I can make something proper with it. This is a delicious coffee cake but it would probably taste better with some blackberries or blueberries in place of the rhubarb.
Crackle-Topped Rhubarb Coffee Cake
Eating Well, May/June 1994
Chunks of rhubarb accent this moist, tender cake. Sprinkle cinnamon and sugar over the batter before baking to create a crisp top.
2 cups all-purpose flour
1 cup sugar
4 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 large egg
1 cup buttermilk
1/4 cup canola oil
2 teaspoons vanilla extract
8 ounces rhubarb -- trimmed and cut into 1/2-inch pieces (2 cups)
1/4 cup sugar
1/2 teaspoon ground cinnamon
1. To make cake: Preheat oven to 350°F. Coat an 8-inch-square baking pan with cooking spray. Sift flour, 1 cup sugar, baking powder, 1 teaspoon cinnamon and salt into a medium bowl. Whisk together egg, buttermilk, oil and vanilla in a large bowl. Add the flour mixture and stir with a rubber spatula or wooden spoon just to blend. Stir in rhubarb. Turn the batter into the prepared pan, spreading evenly.
2. To prepare topping: Stir together 1/4 cup sugar and 1/2 teaspoon cinnamon in a small bowl. Sprinkle evenly over the top of the cake. Bake until the top is brown and crackled and a cake tester inserted in the center comes out clean, 45 to 50 minutes. Let the cake cool in the pan on a wire rack for 15 minutes. Cut into squares and serve warm.