Friday, August 31, 2012

Summer Rhubarb Coffeecake



For the second summer in a row, we have had an abundance of rhubarb to havest all season long.  We have given away rhubarb, made Rhubarb Sauce, cooked rhubarb chicken (did not taste good so there is no recipe to share), and baked a Rhubarb Coffee Cake.

I found this recipe in King Arthur's Whole Grain Baking cookbook.  I made a few changes to decrease some of the saturated fat.  By decreasing the butter and replacing it with organic cold pressed canola oil, it takes away some of the saturated fat and replaces it with  Omega-3's.  Also, instead of using buttermilk with saturated fat, I added 1 tablespoon of lemon juice to non-fat milk.  Since rhubarb has such a tart flavor, I use the full amount of sugar in the recipe. I buy organic sugar so I feel a bit better about using it occasionally in recipes.  If you have rhubarb, give this recipe a try.  It is moist, delicious, and has become one of our summer favorites!

Cake

2 cups whole wheat pastry flour
1/2 cup unbleached flour
1 teaspoon baking soda
1 teaspoon salt
1/4 cup butter
1/4 cup canola oil
1 1/2 cups sugar
1 egg
1 cup milk with 1 tablespoon of lemon juice mixed into the milk
1 1/2 teaspoons vanilla
2 cups rhubarb cut into small pieces

Topping

3 tablespoons butter, softened
1/2 cup sugar
1/2 cup brown sugar
2 tablespoons flour
1 1/2 tablespoons cinnamon

Preheat the oven to 350 degrees.  Grease and flour two 9-inch round pans or one 9x13 inch pan.

Cake:  Mix the flours, soda and salt in a medium mixing bowl.  Cream together the butter, oil, and sugar in a large bowl.  Beat in the egg.  Add the dry ingredients, half at a time, alternately with the buttermilk.  Add the vanilla.  Stir in the rhubarb until completely mixed.  Pour the batter into the prepared pan(s).

Topping:  Combine the softened butter, sugars, flour, and cinnamon in a small mixing bowl.  Sprinkle the mixture over the batter.

Bake until the top is golden brown and a cake tester inserted in the center comes out clean.  20-25 minutes for rounds and 30-35 minutes for 9x13 pan.  Remove from the oven and cool on a rack for at least 20 minutes before serving.

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