Monday, 16 May 2011
Rhubarb Coffee Cake with Crunchy Maple Oatmeal Topping
All the rain has brought an abundant crop. Besides making rhubarb sauce and freezing several bags for mid winter use...... I made this cake from a recipe found at Foodland Ontario.
This flavourful moist coffee cake I served with rhubarb sauce , one could use ice cream,yogourt or even plain..This bundt cake serves 12 easily.
•1/2 cup (125 mL) regular large flake rolled oats
•1/4 cup (50 mL) lightly packed brown sugar
•1/4 cup (50 mL) chopped walnuts or pecans
•2 tbsp (25 mL) all-purpose flour
•2 tbsp (25 mL) maple syrup
•1 tsp (5 mL) cinnamon\
•1/4 cup (50 mL) cold butter
•1 cup (250 mL) lightly packed brown sugar
•1/2 cup (125 mL) butter, softened
•1 cup (250 mL) sour cream
•2 tsp (10 mL) maple syrup
•2 cups (500 mL) all-purpose flour
•1 tsp (5 mL) baking soda
•1/2 tsp (2 mL) salt
•2-1/2 cups (625 mL) chopped Ontario Rhubarb (5 to 6 stalks)
Cake: In large bowl, cream together brown sugar and butter. Mix in egg, sour cream and maple syrup. In small bowl, combine flour, baking soda and salt; stir into butter mixture until just combined. Stir in rhubarb, being careful not to over mix. Drop evenly over topping. Bake in 350°F (180°C) oven for 45 minutes or until inserted toothpick comes out clean. Let cool.
Run knife around outside edge of cake to invert onto cake platter. Dust with icing sugar