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Rhubarb Cake!
Jul. 14th, 2017 04:43 pmIt's Mum's birthday, almost, and we're celebrating tonight, and that means it's time for Rhubarb Coffee Cake, which is a standard Bard Family Birthday recipe. Since we've had a rash of losing recipes of late (where are you, pumpkin muffins?) I'm posting this here both to share and as a back-up if we lose the card.
"Rhubarb Coffee Cake" (from, my mum thinks, the local newspaper)
Things you will need:
1/2 C sugar
1 egg
1/2 C butter
1 tsp vanilla extract
2 C flour
1 tsp baking soda IN
1 C milk
2 C rhubarb, cut in pieces
1/2 C Brown Sugar
1 tsp cinnamon
What you do:
Preheat oven to 350ºF/180ºC.
Cream together first four ingredients.
Add flour, mix.
Put baking soda into milk and let dissolve, then add milk to batter. Mix.
Fold in rhubarb.
Spread batter in 8x8 pan or other appropriate receptacle.
Mix brown/coconut sugar and cinnamon together and sprinkle over the top.
Bake for 40-45 mins, or until the cake is cooked through and the top is bubbly.
NOTES: We substitute Splenda for the white sugar and coconut sugar for brown sugar, which works fine, but may affect baking times, so monitor your creations. You will need something that caramelises for the topping, whatever you may substitute. Frozen rhubarb works great if you don't have fresh. Let it semi-thaw before tossing it in, and the extra liquid while it's baking adds moisture.
We usually have it with whipped cream or vanilla ice cream, but it's also really nice cold for breakfast. It's not a very sweet recipe; the rhubarb gives it a nice tang.
"Rhubarb Coffee Cake" (from, my mum thinks, the local newspaper)
Things you will need:
1/2 C sugar
1 egg
1/2 C butter
1 tsp vanilla extract
2 C flour
1 tsp baking soda IN
1 C milk
2 C rhubarb, cut in pieces
1/2 C Brown Sugar
1 tsp cinnamon
What you do:
Preheat oven to 350ºF/180ºC.
Cream together first four ingredients.
Add flour, mix.
Put baking soda into milk and let dissolve, then add milk to batter. Mix.
Fold in rhubarb.
Spread batter in 8x8 pan or other appropriate receptacle.
Mix brown/coconut sugar and cinnamon together and sprinkle over the top.
Bake for 40-45 mins, or until the cake is cooked through and the top is bubbly.
NOTES: We substitute Splenda for the white sugar and coconut sugar for brown sugar, which works fine, but may affect baking times, so monitor your creations. You will need something that caramelises for the topping, whatever you may substitute. Frozen rhubarb works great if you don't have fresh. Let it semi-thaw before tossing it in, and the extra liquid while it's baking adds moisture.
We usually have it with whipped cream or vanilla ice cream, but it's also really nice cold for breakfast. It's not a very sweet recipe; the rhubarb gives it a nice tang.
