Rhubarb Ripple Coffee Cake
Elegant and easy, this crumb-topped, moist, dense coffeecake does triple duty as a breakfast sweet, coffeecake snack, or springtime dessert; for something a bit more elaborate, warm the cake before serving and top it with vanilla ice cream. I like the way the rose-colored filling is hidden inside, only appearing at the first cut, when it oozes just a bit from either edge of the cake slice.
Elegant and easy, this crumb-topped, moist, dense coffeecake does triple duty as a breakfast sweet, coffeecake snack, or springtime dessert; for something a bit more elaborate, warm the cake before serving and top it with vanilla ice cream. I like the way the rose-colored filling is hidden inside, only appearing at the first cut, when it oozes just a bit from either edge of the cake slice.
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- confectioners' sugar for dusting
- 3/4 cup sugar
- 2 1/4 cups all-purpose flour
- 1 beaten egg
- 1 1/3 cups rhubarb puree or sauce, see rhubarb puree recipe
- 3/4 cup unsalted butter
- 1 tablespoon orange zest finely minced, or 1/4 teaspoon orange oil
- 1/4 teaspoon salt heaping
- 3/4 cup buttermilk or sour milk *
- basic rhubarb puree:
- 3 1/2 cups rhubarb cut in 1-inch dice
- 3 1/2 tablespoons cornstarch
- Carbohydrate 24.7584100231556 g
- Cholesterol 69.3334722482589 mg
- Fat 20.1014387600786 g
- Fiber 1.39470555065849 g
- Protein 4.1087234754831 g
- Saturated Fat 12.4589115617993 g
- Serving Size 1 1 Serving (132g)
- Sodium 7367.23183988273 mg
- Sugar 23.3637044724971 g
- Trans Fat 1.50179148689184 g
- Calories 294 calories
Step-by-step
- Prepare the rhubarb puree, and let it cool.
- Spray a 9-inch removable-bottom tart or quiche pan, or 9-inch springform pan, with vegetable oil spray.
- In a large bowl, combine the flour and sugar. Using a mixer, your hands, a fork or a pastry blender, cut in the butter until the mixture is crumbly and mealy. Set aside 1/2 cup for topping.
- To the remaining flour/sugar mixture, add the baking powder, baking soda, cinnamon, orange zest or oil, and salt. Stir in the egg, vanilla extract and buttermilk or sour milk.
- Spread two-thirds of the batter over the bottom and up the sides of the prepared pan. Spread the rhubarb on top of the batter, and spoon or dollop the remaining batter over the rhubarb. Sprinkle with the reserved sugar/flour mixture.
- Bake the cake in a preheated 350 degree F oven for 40 to 45 minutes, or until the top crust is golden brown around the edges, and slightly brown in the center. Cool thoroughly. Dust with confectioners' sugar just before serving.
- Rhubarb Puree:
- Microwave Method: Place the rhubarb in a glass dish or other microwave-safe 2-quart dish. Toss it with the sugar and cornstarch. Cover the dish and microwave on HIGH power for 5 minutes. Stir the fruit, cover it again, and microwave on HIGH power for an additional 5 minutes, or until the fruit is completely softened. Stir till you have a fairly smooth puree.
- Stove-Top Method: Place the rhubarb in a 1 1/2-quart, heavy-bottomed saucepan. Toss with sugar and cornstarch. Cook on low heat, covered, for about 5 minutes. Remove the cover, and cook on medium-low heat to cook down the fruit, stirring occasionally, about 10 to 15 minutes, until the fruit is very soft, and the sauce is smooth and thickened.
My Rhubarb Ripple Coffee Cake Adventure
Baking has always been a source of joy and comfort for me. There's something incredibly satisfying about transforming simple ingredients into something delicious and beautiful. This Rhubarb Ripple Coffee Cake is a perfect example of that. I first encountered this recipe during a particularly busy spring season – juggling work deadlines, family commitments, and the ever-present desire to create something special for my loved ones. This recipe was a godsend. It was elegant enough for a special occasion, but straightforward enough for a weeknight baking project. The hidden rhubarb surprise adds a touch of whimsy, transforming a simple coffee cake into a conversation starter. The subtle tartness of the rhubarb perfectly complements the sweetness of the cake, creating a harmonious balance of flavors. The crumb topping adds a delightful crunch, enhancing the textural experience.
I remember the first time I made this cake. The aroma that filled my kitchen as it baked was intoxicating. It was a warm, inviting scent of cinnamon, sugar, and slightly tart rhubarb. The anticipation of the first slice was almost unbearable. The moment I cut into the cake and saw that vibrant pink rhubarb ripple revealed itself was pure magic. It was like uncovering a hidden treasure. The taste was just as enchanting – a moist, tender crumb, a burst of tart rhubarb, and a sweet, sugary topping. It was the perfect combination of flavors and textures that left me completely satisfied. It's become a staple in our home, enjoyed for breakfast, afternoon tea, or even as a dessert after dinner.
The beauty of this recipe is its versatility. It can be easily adapted to suit different preferences and occasions. You can adjust the amount of sugar to suit your taste, experiment with different spices, or add nuts to the crumb topping. I've even tried variations using different fruits, such as berries or apples, with equally delicious results. This Rhubarb Ripple Coffee Cake isn't just a recipe; it's a testament to the power of simple ingredients and a little bit of love. It's a cake that brings joy to the baker and delight to everyone who has the pleasure of tasting it. So, gather your ingredients, put on some music, and get ready for a truly rewarding baking experience.
Ingredients: This recipe calls for simple, readily available ingredients. The key is using fresh, high-quality rhubarb for the best flavor and texture. If you can't find fresh rhubarb, frozen will work, but make sure to thaw it completely before using it. The buttermilk adds a wonderful tanginess to the cake, but if you don’t have it on hand, you can easily substitute sour milk (or even regular milk with a little vinegar or lemon juice added).
Tips and Tricks: Don't overmix the batter. Overmixing can result in a tough cake. Make sure the rhubarb is fully cooked before adding it to the cake batter. This prevents the cake from becoming soggy. Let the cake cool completely before frosting or serving. This allows the cake to set properly and prevents the frosting from melting.
This cake is more than just a delicious treat; it's a reminder of the simple pleasures in life. The act of baking itself is therapeutic, a chance to slow down, focus, and create something beautiful. And the end result? A taste of sunshine, a reminder of springtime, a delicious cake to share with loved ones. It’s a recipe that's become a treasured part of my life, a culinary comfort, and a testament to the power of simple baking to bring joy and connection.
