Royal Rhubarb Coffee Cake |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 15 |
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This coffee cake recipe is a variation of one a close friend and I make for our home baking business. I've used raspberries and blueberries in place of the rhubarb with winning results. Ingredients:
1/3 cup butter, softened |
1 cup sugar |
1 egg |
1 teaspoon vanilla extract |
2 cups king arthur unbleached all-purpose flour |
3 teaspoons baking powder |
1/2 teaspoon salt |
1 cup milk |
3-1/2 cups chopped fresh or frozen rhubarb, thawed and drained |
topping: |
3/4 cup packed brown sugar |
1/4 cup butter, melted |
1 teaspoon ground cinnamon |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with milk, beating well after each addition.
2. Pour into a greased 13-in. x 9-in. baking dish. Spoon rhubarb to within 1/2 in. of edges. Combine topping ingredients; sprinkle over top.
3. Bake at 350° for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 15 servings.
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