Crackle Topped Rhubarb Coffee Cake
Chunks of rhubarb accent this moist, tender cake. Sprinkle cinnamon and sugar over the batter before baking to create a crisp top. Enjoy a slice of rhubarb cake for breakfast or dessert.
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 4 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 large egg
- 1 cup buttermilk
- ¼ cup neutral oil, such as canola or avocado
- 2 teaspoons vanilla extract
- 8 ounces rhubarb, trimmed and cut into 1/2-inch pieces (2 cups)
- ¼ cup sugar
- ½ teaspoon ground cinnamon
Directions
- To make cake: Preheat oven to 350 degrees F. Coat an 8-inch-square baking pan with cooking spray. Sift flour, 1 cup sugar, baking powder, 1 teaspoon cinnamon and salt into a medium bowl. Whisk together egg, buttermilk, oil and vanilla in a large bowl. Add the flour mixture and stir with a rubber spatula or wooden spoon just to blend. Stir in rhubarb. Turn the batter into the prepared pan, spreading evenly.
- To prepare topping: Stir together 1/4 cup sugar and 1/2 teaspoon cinnamon in a small bowl. Sprinkle evenly over the top of the cake. Bake until the top is brown and crackled and a cake tester inserted in the center comes out clean, 45 to 50 minutes. Let the cake cool in the pan on a wire rack for 15 minutes. Cut into squares and serve warm.
