This recipe for Rhubarb Ripple Coffeecakewas submitted by Carol Forcum.
Recipe: Rhubarb Ripple Coffeecake
1 1/3 cups rhubarb puree or sauce
Preheat oven to 350°F (175°C).
Cut in the butter into flour and sugaruntil mixture is crumbly and mealy. Set aside one half cup fortopping. For the remaining flour/sugar mixture, stir in the bakingpowder, baking soda, cinnamon, orange zest and salt. Stir inthe egg, vanilla and buttermilk to make a soft batter.
Spread 2/3 of batter over the bottom andup the sides of the greased 9-inch springform pan. Spread rhubarbon top of batter. Spoon or dollop remaining batter over rhubarblayer. Sprinkle on reserved sugar/flour mixture.
Bake for 35 minutes until cake tests done.Cool well. Dust with confectioner’s sugar (optional).
2 1/4 cups unbleached all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 tablespoon orange zest – finely minced
1/8 teaspoon salt
3/4 cup unsalted butter
1 large egg, beaten
1 teaspoon vanilla extract
3/4 cup buttermilk
Confectioner’s (powdered) sugar for dusting
Makes 8 to 10 servings.
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