Rhubarb Coffee Cake

This is a very dense, moist, and luscious cake. I’ve adapted it from a Bon Apetit recipe, and it makes a great dessert too. It stores and freezes very well.

1/4 c. plain yogurt, or use sour cream

2½ c. chopped rhubarb, + 4 thin whole stalks (or 2 thick stalks, cut in half lengthwise)

1¼ c. pastry or all-purpose flour

3/4 c. slivered or sliced almonds

1 tsp. baking powder

1/2 tsp. salt

2 sticks butter, room temperature

3/4 c. organic, raw sugar + 2-3 Tbsp. more for topping

1 tsp. almond extract

2 eggs

Preheat oven to 350. Grease an approx. 8x10 baking dish. Sprinkle with approx.

2 Tbsp. sugar or flour to coat all sides, then dump out excess.

Put yogurt into sieve and place over a bowl or sink and allow to drain for about 15+ minutes or so. (this will thicken it to replicate sour cream)

Diagonally cut the whole rhubarb stalks in half or thirds, so they’re about 6” long.

In a food processor, (I use a mini size for this), pulse together flour, almonds, baking powder, and salt. You want the end result to be kind of a sandy consistency.

In a mixing bowl, combine butter, sugar and almond extract; beat with electric mixer until fluffy– for 3-4 minutes. (don’t skimp on the mixing time-it’s part of the key to success!)

Add the eggs, one at a time, mixing for 30 seconds after each addition.

Beat 3-4 minutes more.

Add the dry ingredients and the yogurt. Beat on low just until combined.

With a spatula, gently fold in the 2½ c. chopped rhubarb until well incorporated.

Scrape into the prepared pan and smooth out. Put the rhubarb stalks lengthwise on top of the batter. Sprinkle all over with 2-3 Tbsp. organic, raw sugar.

Place the pan on top of a rimmed baking sheet lined with foil.

Bake until golden brown and rhubarb on top is softened and starting to brown, about 45 minutes -or more. Check on it at 35-40 minutes. A toothpick will come out clean– don’t remove from oven too early. Rotate once during baking time to insure it bakes evenly.

Allow to cool on a wire rack before cutting.

Recipe created or adapted by Liz Talley, Urban Graze

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#breakfast #treats