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Saturday, September 23, 2017

Rhubarb Orange Coffee Cake

Ingredients

Topping:
¼ cup (50 mL) brown sugar
1 Tbsp (15 mL) finely grated orange peel
½ tsp. (2 mL) cinnamon
Cake:
2 cups (500 mL) all-purpose flour
¾ cup (175 mL) granulated sugar
2 tsp. (10 mL) baking powder
½ tsp. (2 mL) baking soda
½ tsp. (2 mL) salt
1 egg
1 tsp. (5 mL) vanilla
1/3 cup (75 mL) melted butter
1 cup (250 mL) orange juice
1 ½ cups (375 mL) chopped rhubarb (3 - 4 stalks)

Directions

  1. Preheat oven to 350°F (180C).

  2. Grease an 8 in (2 L) square baking pan.

  3. Combine brown sugar, orange peel, and cinnamon for topping in small bowl and set aside.

  4. Stir together flour, sugar, baking powder, baking soda and salt in large bowl.

  5. In another bowl lightly beat egg.

  6. Gently blend in vanilla, butter and orange juice.

  7. Pour egg mixture into dry mixture and stir just until evenly combined.

  8. Spread half in prepared pan.

  9. Top evenly with rhubarb.

  10. Spread remaining batter on top evenly.

  11. Sprinkle topping over cake batter evenly

  12. Bake for about 40 minutes until toothpick inserted in center comes out clean.

  13. Cool pan on wire rack before cutting into squares.

  14. Serve warm or cool

  15. Makes 9 servings


From Homemakers Magazine, May 2002.

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