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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