With a mild rhubarb taste, this flavourful coffee cake made from garden fresh rhubarb is a real treat after a long winter.
Serves 10.
INGREDIENTS:
Cake
1 cup Milk (or lactose-free milk)
1 tbsp Lemon juice
1 tsp Vanilla
1 ½ cups Brown sugar
2/3 cup Vegetable oil
1 Egg
2 ½ cups All-purpose flour
1 tsp Salt
1 tsp Baking soda
1 ½ cups Rhubarb, diced
½ cup Chopped walnuts
Streusel topping
¾ cup Brown sugar
3 tbsp Flour
1 tsp Ground cinnamon
2 tbsp Chopped walnuts
¼ cup Butter, melted
DIRECTIONS:
- Preheat oven to 325° F.
- Lightly grease a Bundt pan.
- In a 1-cup liquid measure, stir together milk, lemon juice, and vanilla then set aside.
- Wash rhubarb stalks and cut lengthwise into 3 strips. Then cut strips crosswise into ½ inch pieces. Three stalks about 1 inch thick and 10 inches long will yield the required 1 ½ cups. NOTE: You can peel rhubarb to help prevent “strings” when cutting but it is not necessary if you have a sharp knife.
- In a large mixing bowl, mix brown sugar and oil together.
- Beat in egg.
- In a separate bowl, combine flour, salt and baking soda.
- Alternating with the milk mixture, stir flour into sugar mixture until just combined.
- Stir in rhubarb and nuts.
- Pour into prepared pan.
- Combine ingredients for streusel topping and distribute evenly over batter.
- Bake for about 55 minutes or until toothpick inserted in middle comes out clean.
- Allow to cool for about 20 minutes before removing from pan. Then turn out onto a cooling rack to cool completely.
Enjoy!
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Rhubarb is a perennial vegetable (not fruit!) that is commonly found in many gardens. I have beautiful rhubarb growing in my perennial garden.
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