And another seasonal food makes it’s first appearance! This time it’s rhubarb’s turn in the spotlight. You’ll probably see a similar line here next week with another ingredient–maybe even every week throughout Spring and Summer as I blog. I can’t help it! I just get so excited for all of this seasonal gorgeous, vibrant produce.
Rhubarb has been cropping up everwhere around here in the last week. The first Twin Cities farmers’ markets of the season opened this weekend, so I hauled the family to our favorite one in St. Paul. It was fun getting a chance to chat with the vendors again after the Winter break. I’ve found that the first few weeks are a good time to connect with them– to see what they’ll be offering and how the season is shaping up– since they aren’t quite as busy as they’ll be by Summer. I bought many things, including a bunch of rhubarb. Even better, a friend was also kind enough to give me a huge bundle. Perfect.
So what to do with all this rhubarb? Well, this cake and this crumble are two of my favorite things to make with it. But I’ve also found the coffee cake that you see in this post. I love coffee cakes. They’re perfect for…well…coffee in the afternoon, of course. They’re also easy to make and stay moist for days.
The rhubarb is obviously the main attraction here. It adds a notable, though restrained tartness. The cake is perfectly sweetened. I used my homemade 1 % yogurt, which was a nice substitute for sour cream. It kept the cake wonderfully moist, and as a bonus, it has less calories. The next time I make this one, I’m going to try it with white whole wheat flour to get the benefits of using a whole grain. I’ll let you know how it turns out. And if you try it that way first, let me know about it. Enjoy!
The Recipe: Rhubarb Crunch Coffee Cake
1/2 cup (1 stick) unsalted butter
1 cup granulated sugar
2 eggs at room temperature
1 teaspoon vanilla
1 cup yogurt or sour cream
2 cups all-purpose flour
1 1 /2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
For the Rhubarb and Crunch Topping:
2 cups chopped rhubarb
1 /4 cup plus 2 tablespoons brown sugar
1 tablespoon all-purpose flour
1 teaspoon cinnamon
1/2 cup chopped walnuts
1 tablespoon butter, softened
pinch of kosher salt
Preheat the oven to 350°F. Butter an 8-inch square cake pan.
To prepare the Rhubarb and the Crunch Topping: Combine 2 cups of rhubarb with 2 tablespoons of brown sugar in a small bowl; set aside. Using a fork, combine 1/4 cup of brown sugar, 1 tablespoon of flour, cinnamon, 1 tablespoon of butter, and a pinch of kosher salt in a small bowl until crumbly. Stir in the walnuts; set aside.
In a medium-sized bowl, sift or whisk together 2 cups of all-purpose flour, baking soda, baking powder, and kosher salt; set aside.
In a bowl of a stand mixer fitter with a paddle attachment, cream together 1 stick of butter and granulated sugar until creamy. Add the eggs, one at a time, scraping down the sides of the bowl after each one. Cream for 2-3 minutes, until light and fluffy. Add the yogurt and vanilla and mix until combined. The mixture may look curdled at this point. That is ok. Add the dry ingredients and mix until everything is just combined, being careful not to over mix.
Place half of the cake batter into the pan and smooth out. Sprinkle half of the crunch topping over the batter in the pan. Dollop the remaining cake batter on top of the crunch topping and smooth out with an offset spatula. Combine the remaining crunch topping with the rhubarb and pour that mixture evenly on the top of the cake. Place in the oven and bake for about 55-60 minutes. Check the center for doneness with a toothpick. This cake will taste great right away and will be even more moist the following day. Store covered at room temperature. Enjoy!
Source: Adapted from Kitchen Simplicity
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