Rhubarb Coffee Cake

 

It was many years ago that I first tried the recipe for this apple coffee cake. It was so easy and so good, I thought, “I should memorize this recipe for the purpose of instant gratification.” I haven’t managed to accomplish that just yet, but I have put the basic recipe to other uses including a blueberry version and this rhubarb cake. Since I love the idea of a base recipe with multiple variations, I call that just as good.

This is still a very simple cake pulled together using the method of a quick bread rather than that of a more delicate or fancy cake. I think it takes longer to go out to the back yard to cut the rhubarb than it takes to mix the batter. 

I like the bit of whole wheat pastry flour in this. I’ve been finding quick breads made with all white flour to be a bit pasty and not as flavorful as they could be, so I add some whole grains when I can. I suppose I could also say that the whole grains make this cake healthier, but with a whole cup of sugar in the batter and more in the topping, I’m not sure I'd really have the high ground. You could substitute the whole wheat pastry flour with more all-purpose flour if you prefer.

I added almonds to the topping to give it a little more substance. The butter-sugar-flour mixture kind of melts into a crunchy lid on top of the cake, and I like the way the almonds gave it a more crumbly texture. If you happen to keep streusel in your freezer for fruit crisps on demand, you could save some time and use that in place of the topping recipe below.

I added some almond extract along with the vanilla to the cake batter, which not only complemented the nuts in the topping, but enhanced the fruitiness of the rhubarb. There’s enough rhubarb to create tart, gooey pockets and keep the cake moist without making it mushy or difficult to serve as a cohesive square. Because this cake is delicious, but informal enough to slice a square from the pan for snacking at any time of the day. Or with any company.

 

Rhubarb Coffee Cake with Almond Crumble Topping

You can use any topping you may be keeping on hand to make fruit crisp in place of the topping in this recipe. 

Topping

1/3 cup whole wheat pastry flour

3 tablespoons dark brown sugar

¼ cup cold unsalted butter, cut into small pieces

1/3 cup chopped almonds

Cake

1 cup all-purpose flour

½ cup whole wheat pastry flour

1 cup granulated sugar

1 ½ teaspoon baking powder

½ teaspoon fine salt

Finely grated zest of 1 medium-size lemon

2 tablespoons unsalted butter, melted

1 large egg

¾ cup milk

1 teaspoon vanilla extract

½ teaspoon almond extract

1 cup chopped rhubarb

1. To make the topping, combine the 1/3 cup whole wheat pastry flour and brown sugar. Cut in the cold butter with a fork or with your hands, continuing to work it until the butter is well coated and in small pieces. Stir in the almonds. Refrigerate while preparing the cake batter.

2. Preheat oven to 350 F. Prepare an 8-inch square baking pan by spraying it well with cooking spray or greasing it with butter or oil. Set aside.

3. In a medium-size bowl, combine the all-purpose flour, ½ cup whole wheat pastry flour, granulated sugar, baking powder and salt. Whisk or sift together to combine well. Add the lemon zest and work it into the flour mixture with a fork or with your hands until it is well-distributed.

4. In another medium-size bowl, beat the egg and melted butter together. Add the milk and extracts and whisk to combine.

5. Stir the egg mixture into the flour mixture, mixing until the dry ingredients are just moistened. Stir in the rhubarb.

6. Pour the batter into the prepared pan. Crumble the topping evenly over the cake batter.

7. Bake at 350 F for 40-45 minutes or until a wooden pick inserted in the center of the cake comes out with no batter sticking to it. (Make sure that if you do see some gooey moisture on the pick that you haven’t poked into a slice of cooked rhubarb, which will remain moist.) Cool on a wire rack. Serve warm or cool completely.

Makes 9-12 servings.

Other recipes like this one: Rhubarb and White Chocolate Blondies, Rhubarb Pudding Cake, Blueberry Coffee Cake with Brown Sugar Crumble Topping, Apple Cinnamon Coffee Cake

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