Recipe Center
Rhubarb Orange Coffee Cake
Ingredients
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
- Preheat oven to 350°F (180C).
- Grease an 8 in (2 L) square baking pan.
- Combine brown sugar, orange peel, and cinnamon for topping in small bowl and set aside.
- Stir together flour, sugar, baking powder, baking soda and salt in large bowl.
- In another bowl lightly beat egg.
- Gently blend in vanilla, butter and orange juice.
- Pour egg mixture into dry mixture and stir just until evenly combined.
- Spread half in prepared pan.
- Top evenly with rhubarb.
- Spread remaining batter on top evenly.
- Sprinkle topping over cake batter evenly
- Bake for about 40 minutes until toothpick inserted in center comes out clean.
- Cool pan on wire rack before cutting into squares.
- Serve warm or cool
- Makes 9 servings
From Homemakers Magazine, May 2002.