With the spring comes rhubarb.
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.
Ingredients:
Topping:
•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
Cake:
•1 cup (250 mL) lightly packed brown sugar
•1/2 cup (125 mL) butter, softened
•1 egg
•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)
•Icing sugar
Topping: In bowl, combine oats, brown sugar, walnuts, flour, maple syrup and cinnamon. Cut in cold butter until crumbly. Evenly press onto bottom of well greased 9-inch (23 cm) Bundt pan.
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
8 comments:
Yum, it looks delicious Rosemary! :)
Rosemary - this looks absolutely delicious! I've posted this to our Facebook page. :) https://www.facebook.com/redpathsugar
- Anna
Rosemary, I'm trying to lose weight here! Love the recipe, can't wait to try it.
Looks good. I have a rhubarb struesel pie recipe I'm going to try as soon as I get out to pick some of the sour fruit.
This is a really good cake!
Going to market on Thursday with rhubarb at the top of my list...and this recipe!!
Thanks Rosemary!
Brenda in Kit
Yum Yum!
this looks yummy
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