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Title: Rhubarb-Ripple Coffee Cake
Yield: 0 Servings

Ingredients

  1 1/3 c  rhubarb pur‚e or sauce (see
           -rhubarb
           recipe)
  2 1/4 c  King Arthur Unbleached
           -All-Purpose
    3/4 c  sugar
    3/4 c  unsalted butter; (1 1/2
           -sticks)
      1 ts baking powder
    1/2 ts baking soda
    1/2 ts cinnamon
      1 tb orange zest; finely minced,
           -or
           1/4 teaspoon orange oil
           a heaping 1/4 teaspoon salt
      1    beaten egg
      1 ts vanilla
    3/4 c  buttermilk or sour milk*
           confectioners' sugar for
           -dusting
           Basic Rhubarb Pur‚e
  3 1/2 c  rhubarb; cut in 1-inch dice
    3/4 c  sugar
  3 1/2 tb cornstarch

Instructions

*To sour milk, place one tablespoon lemon juice or vinegar in a glass l-cup
measure. Pour milk to the 1-cup mark. Allow the mixture to stand for 5
minutes to curdle. (Don't use old milk that's gone bad; that's spoiled
milk,
not soured.)

Prepare the rhubarb pur‚e, and let it cool.

Spray a 9-inch removable-bottom tart or quiche pan, or 9-inch springform
pan, with vegetable oil spray. In a large bowl, combine the flour and
sugar.
Using a mixer, your hands, a fork or a pastry blender, cut in the butter
until the mixture is crumbly and mealy. Set aside 1/2 cup for topping.

To the remaining flour/sugar mixture, add the baking powder, baking soda,
cinnamon, orange zest or oil, and salt. Stir in the egg, vanilla and
buttermilk or sour milk.

Spread two-thirds of the batter over the bottom and up the sides of the
prepared pan. Spread the rhubarb on top of the batter, and spoon or dollop
the remaining batter over the rhubarb. Sprinkle with the reserved
sugar/flour mixture.

Bake the cake in a preheated 350øF oven for 40-45 minutes, or until the top
crust is golden brown around the edges, and slightly brown in the center.
Cool thoroughly. Dust with confectioners' sugar just before serving. Yield:
12 servings

For Rhubarb Pur‚e -- Microwave Method: Place the rhubarb in a glass dish or
other microwave-safe 2-quart dish. Toss it with the sugar and cornstarch

Cover the dish and microwave on high power for 5 minutes. Stir the fruit,
cover it again, and microwave on high power for an additional 5 minutes, or
until the fruit is completely softened. Stir till you have a fairly smooth
pur‚e.

For Rhubarb Pur‚e -- Stove-Top Method: Place the rhubarb in a 1 1/2-quart,
heavy-bottomed saucepan. Toss with sugar and cornstarch. Cook on low heat,
covered, for about 5 minutes. Remove the cover, and cook on medium-low heat
to cook down the fruit, stirring occasionally, about 10 to 15 minutes,
until
the fruit is very soft, and the sauce is smooth and thickened.

Nutrition information per serving (1/12 of cake, 116g): 290 cal, 11.8g fat,
3g protein, 19g complex carbohydrates, 23g sugar, 1g dietary fiber, 55mg
cholesterol, 96mg sodium, 152mg potassium, 119RE vitamin A, 4mg vitamin C,
1mg iron, 108mg calcium, 53mg phosphorus.

- - - - - - - - - - - - - - - - - - -

Per serving: 2600 Calories (kcal); 139g Total Fat; (46% calories from fat);
5g Protein; 349g Carbohydrate; 372mg Cholesterol; 1159mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit;
27 1/2 Fat; 20 Other Carbohydrates

NOTES : Elegant and easy, this crumb-topped, moist, dense coffeecake does
triple duty as a breakfast sweet, coffeecake snack, or springtime dessert;
for something a bit more elaborate, warm the cake before serving and top it
with vanilla ice cream. We like the way the rose-colored filling is hidden
inside, only appearing at the first cut, when it oozes just a bit from
either edge of the cake slice.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Preparation Time: 0:00

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