This Rhubarb Coffee Cake is moist, aromatic and delicious. Serve warm or room temperature. Make a batch of strawberry ice cream (see my book Endless Summer) to serve on the side. If using the powdered sugar, sprinkle over the cake just before serving; it dissolves quickly.
2 tablespoons unsalted butter
½ cup blanched slivered almonds
2 tablespoons brown sugar
½ teaspoon cinnamon
1/8 teaspoon cloves
1/8 teaspoon ginger
pinch of nutmeg
1 cup (2 sticks) unsalted butter, preferably room temperature
1 cup granulated sugar
1 teaspoon salt
3 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
½ teaspoon baking soda
¼ teaspoon cloves
¼ teaspoon ginger
1/8 teaspoon nutmeg
1 cup sour cream
2 cups thinly sliced rhubarb
powdered sugar for dusting, optional
Preheat the oven to 350 degrees F and rease a 9-inch angel food or spring-form pan with butter.
Place the butter in an electric mixer fitted with the paddle attachment and beat until smooth, scrapping the sides and beater as needed.
Add the sugar and salt and beat until fluffy, scrapping the sides and beater as needed.
Add the eggs and vanilla and beat on medium high until incorporated, scrape the sides and beater a couple of times until everything is combined. Don’t worry if it looks a little curdled it will smooth out.
Add the flour, baking powder, cinnamon, baking soda, cloves, ginger and nutmeg, mixing on low until the dry ingredients are moist.
Scrape the sides and beater and mix in the sour cream until thoroughly blended and the batter is smooth, scraping sides and beater as needed. Toss in the rhubarb and mix until well incorporated.
Pour the batter into the prepared cake pan. Sprinkle the streusel topping over the cake and bake in preheated oven for 45 minutes or until cake tester comes out clean.
Cool for 10 minutes. Loosen sides before removing the cake to a cooling rack.
Cake freezes well. Cool completely and wrap tightly.
Keywords: coffee cake, quick bread, rhubarb, breakfast, snack, baked goods, baking, vegetarian, nut-free, bundt cake