Rhubarb Ripple Coffee Cake
Elegant and easy, this crumb-topped, moist, dense coffeecake does triple duty
as a breakfast sweet, coffeecake snack, or springtime dessert; for something a bit
more elaborate, warm the cake before serving and top it with vanilla ice cream.
I like the way the rose-colored filling is hidden inside, only appearing at the
first cut, when it oozes just a bit from either edge of the cake slice.
Basic Rhubarb Puree
- 3 1/2 cups rhubarb, cut in 1-inch dice
- 3/4 cup granulated sugar
- 3 1/2 tablespoons cornstarch
- 1 1/3 cups rhubarb puree or sauce (see rhubarb puree recipe)
- 2 1/4 cups unbleached all-purpose flour
- 3/4 cup granulated sugar
- 3/4 cup (1 1/2 sticks) unsalted butter
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1 tablespoon orange zest, finely minced, or 1/4 teaspoon orange oil
- A heaping 1/4 teaspoon salt
- 1 beaten egg
- 1 teaspoon vanilla extract
- 3/4 cup buttermilk or sour milk*
- Confectioners' sugar for dusting
* To sour milk, place one tablespoon lemon juice or vinegar in a glass 1-cup
measure. Pour milk to the 1-cup mark. Allow the mixture to stand for 5 minutes to
curdle. (Don't use old milk that's gone bad; that's spoiled milk, not
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- Rhubarb Puree - Microwave Instructions: Place the rhubarb in a glass dish or
other microwave-safe 2-quart dish. Toss it with the sugar and cornstarch.
- Cover the dish and microwave on HIGH power for 5 minutes.
- Stir the fruit, cover it again, and microwave on HIGH power for an additional 5 minutes, or until the
fruit is completely softened. Stir till you have a fairly smooth puree. Let
- Rhubarb Puree - Stove-Top Instructions: Place the rhubarb in a 1 1/2-quart, heavy-bottomed saucepan.
Toss with sugar and cornstarch. Cook on low heat, covered, for about 5 minutes.
Remove the cover, and cook on medium-low heat to cook down the fruit, stirring occasionally,
about 10 to 15 minutes, until the fruit is very soft, and the sauce is smooth and
thickened. Let cool.
- Spray a 9-inch removable-bottom tart or quiche pan, or 9-inch springform pan,
with vegetable oil spray.
- Cake: In a large bowl, combine the flour and sugar. Using a mixer, your hands, a fork
or a pastry blender, cut in the butter until the mixture is crumbly and mealy. Set
aside 1/2 cup for topping.
- To the remaining flour/sugar mixture, add the baking powder, baking soda, cinnamon,
orange zest or oil, and salt.
- Stir in the egg, vanilla extract and buttermilk or sour milk.
- Spread two-thirds of the batter over the bottom and up the sides of the prepared
- Spread the rhubarb on top of the batter, and spoon or dollop the remaining
batter over the rhubarb.
- Sprinkle with the reserved sugar/flour mixture.
- Bake the cake in a preheated 350 degree F oven for 40 to 45 minutes, or until
the top crust is golden brown around the edges, and slightly brown in the center.
- Cool thoroughly. Dust with confectioners' sugar just before serving.
Posted by Olga at Recipe Goldmine 5/9/02 1:07:08 pm.
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