Rhubarb Coffee Cake

Episode: 
KCTS 9 Cooks

Rhubarb Coffee Cake
Laura Karren Glasgow, Issaquah
from KCTS 9 Cooks Every Day

This smell of this baking cake will get your sleepyheads out of bed or get your picky eaters to finish their dinner to earn dessert. This coffee cake is unique in that it uses almost all whole grains and yet is light and tender.

Cake
2 cups white whole-wheat flour
1/2 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup unsalted butter
11/4 cups sugar
1 large egg
1 cup buttermilk
11/2 teaspoons vanilla
2 cups diced rhubarb, thawed if frozen, cut in 1/4- to 1/2-inch dice

Topping
2 tablespoons salted butter, softened
1/2 cup sugar
1 tablespoon all-purpose flour
1 tablespoon ground cinnamon

Preheat the oven to 350 degrees. Grease and flour a 9 x 13-inch pan.

Combine the softened butter, sugar, flour, and cinnamon in a small mixing bowl until evenly mixed. Set aside the topping mixture.

Whisk together the flours, baking soda and salt in a medium mixing bowl. Cream together the butter and sugar in a large bowl. Beat in the egg, stopping afterward to scrape the sides and bottom of the bowl. Add the dry ingredients, one-third at a time, alternately with the buttermilk. Add the vanilla. Stir in the pieces until evenly distributed. Pour the batter into the prepared pan.

Sprinkle the topping mixture over the batter.

Bake for 35 minutes until the top is golden brown and a cake tester inserted in the center comes out clean. Remove from the oven and cool on a rack for at least 20 minutes before serving. Delicious with vanilla ice cream for dessert.

Comments

05/31/14

I fail to see how the salt content is high. Leaving aside that salt and baking soda cause a chemical reaction that causes the cake to rise and are therefore essential to the dish baking correctly, do the math: 1 tsp. of salt = 2,300 mg. sodium. The recipe makes a 9 x 13 pan, which typically is 12 servings. That means each piece has around 190 mg. of sodium, hardly a ruinous amount of sodium unless you eat the whole pan at once.

05/31/14

I agree with Nicola, just made a similar version this afternoon with 2 cups of freshly stoneground 50:50 white winter wheat and our dried Mexican corn kernels, 1/4 cup of marg cut into the dry which only had 1/2 cup of sugar btw, but two eggs from my girls and 3/4. Cup soured almond milk. Topping was similar to above but less sugar and a tbsp more marg, less cinnamon and 1/3 cup of the flour. Off it went to pot luck!

05/31/14

What gluten-free flours would you suggest for this recipe?

05/31/14

The appeal was your description of this Coffee Cake as being WHOLE GRAINS and in the recipe it merely calls for white whole wheat flour and mentions no whole grains whatsoever
Whole Wheat flour is virtually akin to white flour so that is disappointing
Also the salt content is high and the sugar content is high
Add the sugar for the topping and it hardly becomes healthy at all
DELICIOUS I am sure but hardly healthful as your description touts
nicola

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