Rhubarb swirl coffee cake
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Recipe type: Breakfast/dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Celebrate spring with a light, springy, jam-swirled coffee cake, whether you're reveling in sunshine or hiding from the rain.
Ingredients
  • RHUBARB SWIRL
  • 2 c. rhubarb, chopped (about 1 pound)
  • ⅓ c. sugar
  • COFFEE CAKE
  • 1 ¼ c. whole wheat flour
  • ½ c. sugar
  • 1 t. baking soda
  • ½ t. baking powder
  • ½ t. salt
  • ¼ t. nutmeg
  • 6 T. butter, melted
  • ¾ c. buttermilk
  • 1 egg
  • 1 t. vanilla
  • CRUMB TOPPING
  • ¼ c. whole wheat flour
  • ¼ c. sugar
  • ¼ c. brown sugar
  • 1 t. cinnamon
  • 2 T. butter, room temperature, sliced
Instructions
  1. Preheat the oven to 375 F. Grease a 9-inch round cake pan.
  2. In a medium saucepan, combine the rhubarb and sugar and cook over medium heat until it boils. Turn down to low and simmer for 10 minutes, stirring occasionally. The rhubarb should mostly break down into a jam-like consistency and measure just over 1 cup. Set aside to cool.
  3. While the rhubarb cooks, stir together the dry ingredients for the cake in a large bowl. Mix the wet ingredients in another bowl and stir wets into dries until just combined.
  4. Mix the dry ingredients for the topping in a small bowl. Rub in the butter with your fingers until the mixture holds its shape when pinched.
  5. Pour the cake batter into the prepared pan. Top with the rhubarb jam, and swirl gently with a knife. Drop the crumb topping evenly over the top of the cake.
  6. Bake the cake for 55-60 minutes, until edges are deep brown and a toothpick in the center brings up only cinnamon crumbs.
Recipe by f-chem 101 at http://www.fchem101.myerspdx.net/2015/06/rhubarb-swirl-coffee-cake/