Rhubarb hazelnut coffee cake
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Butter, softened |
| 1⅓ | cup | Granulated sugar |
| 3 | Eggs | |
| 1 | teaspoon | Vanilla |
| ½ | cup | Plain yogurt |
| 2⅓ | cup | All-purpose flour |
| 1 | teaspoon | Baking powder |
| ½ | teaspoon | Cinnamon |
| ¼ | teaspoon | Salt |
| 6 | cups | Rhubarb, chopped |
| Chunky Rhubarb Sauce, optional | ||
| ½ | cup | All-purpose flour |
| ¼ | cup | Granulated sugar |
| ¼ | cup | Packed brown sugar |
| ¼ | teaspoon | Cinnamon |
| ¼ | cup | Butter |
| ⅓ | cup | Hazelnuts, toasted and chopped |
Directions
TOPPING
In large bowl, cream butter with sugar until fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla, then yogurt.
combine flour, baking powder, cinnamon and salt; stir into yogurt mixture.
Spread batter into greased 13x9 inch cake pan; sprinkle with rhubarb.
Topping: In bowl, combine flour, granulated and brown sugars and cinnamon.
With pastry blender or 2 knives, cut in butter until mixture resembles coarse meal; stir in hazelnuts. Sprinkle over rhubarb. Bake in 350¡F oven for about 1 hour or until tester inserted in centre comes out clean. Let cool on rack.
* To toast hazelnuts, spread on baking sheet and bake in 350¡F oven for 8 to 10 minutes or until golden and fragrant. Rub vigorously in tea towel to remove skins. Let cool; chop.
Per serving: 526 Calories; 26g Fat (44% calories from fat); 7g Protein; 68g Carbohydrate; 118mg Cholesterol; 348mg Sodium NOTES : Old-fashioned, fruit-topped cakes such as this rhubarb one are easy to make and so delicious when freshly baked. finish off the brunch with another pot of coffee and a square of this cake. Serve with rhubarb sauce, if desired.
Recipe by: Canadian Living, May 1992 Posted to Bakery Shoppe Digest147 by Kim <krobb@...> on Jul 6, 1997