Rhurbarb Coffee Cake
Rhurbarb Coffee Cake
  • 11/2 cup diced rhubarb
  • 1/4 cup maple syrup
  • 1/4 cup all purpose flour
  • 1/2 cup honey
  • 6 tablespoons butter at room temperature
  • 1 egg
  • 1 teaspoon vanilla
  • 1 cup all purpose flour
  • 1/2 cup whole meal or whole wheat flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon freshly ground nutmeg
  • 1/2 cup yogart
  1. Preheat the oven to 350 degrees. Butter an 8 inch by 8 inch or 7 inch by 10 inch pan.
  2. In a small bowl, stir the maple syrup into the rhubarb. Stir in the ¼ cup all purpose flour and set aside.
  3. In the bowl of your mixer, cream together the honey and butter. Beat in the egg. Add the vanilla and yogurt. Beat in the flours and spices. Fold in the rhubarb mixture. The batter will be thick.
  4. Spoon the batter into the greased pan and bake until a toothpick comes out clean, about 45 minutes. Let cool on a wire rack.
  5. Cut the cake into 12 pieces. Dust with powdered sugar if desired or serve warm with whipped cream.
Recipe Notes

The cake freezes well, or you can freeze chunks of rhubarb and make the cake fresh all winter.  A spoonful of whipped cream or ice cream elevates  Rhubarb Coffee Cake to  a sweet tasting, spring dessert.

Nutritional analysis per serving: 195 calories, 3 grams protein, 31 grams carbohydrates, 7 grams fat (0 grams trans fat), 138 mg. Sodium, 1.3 grams fiber.

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