TLSO likes rhubarb. A lot. I like baking, a lot, so this makes for a very happy rhubarb + baked good union. I bake rhubarby stuff, ask TLSO what he thinks, and what he invariably thinks is “could have more rhubarb”. This coffee cake was my most recent attempt at minimising batter and maximising rhubarb, and it turned out pretty darn good. I asked TLSO what he thought and he said that this contains “a fairly appropriate amount of rhubarb”. Woohoo!

 

Rhubarb Coffee Cake




45 g butter, softened
100 ml sugar
1 egg
225 ml all-purpose flour
1,5 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon vanilla sugar
125 ml light cream
500 ml sliced fresh rhubarb




Topping:
100 ml packed brown sugar
30 g butter, melted
1/2 teaspoon ground cinnamon




Preheat oven to 175 C/350 F. Butter a 23 cm (9”) square pan. (A 20 cm (8”) square will likely work well too – as you can see, my cake is on the thin side! Adjust the baking time accordingly.)
Cream butter and sugar until light and fluffy. Beat in egg.

Combine the flour, baking powder, salt and vanilla sugar. Gradually add flour mixture to creamed mixture alternately with light cream, beating well after each addition.
Pour into the prepared baking dish. Sprinkle rhubarb slices on top.
Combine topping ingredients in small bowl. Sprinkle haphazardly over rhubarb slices with a spoon.
Bake in the preheated oven for 30-40 minutes or until a toothpick inserted near the center comes out clean.