Rhubarb Coffee Cake

Rhubarb Coffee Cake

Rhubarb Coffee Cake

Love to eat seasonally? Rhubarb is harvested in the summer, making this dessert recipe a timely treat. Made with Van Houtte® French Vanilla coffee, our rhubarb coffee cake recipe harmonizes natural sweetness with tasty tartness. The result: the perfect summertime snack.

Rhubarb cake Header

INSTRUCTIONS

Filling:

  1. In a small bowl, mix all ingredients. Set aside.

Cake:

  1. Preheat the oven to 350ºF and butter a 9-inch springform pan. 
  2. Mix the flour, baking powder and salt in a bowl and set aside. 
  3. Mix the buttermilk and vanilla in a cup and set aside. 
  4. In a large bowl, beat the brown sugar and butter until the mix is light and creamy (around 3 minutes). 
  5. Add the eggs one at a time, whisking well between each. 
  6. At a slow speed, alternate between incorporating the dry ingredients and the buttermilk. 
  7. Add the rhubarb pieces by folding them into the mixture. 
  8. Pour half the mixture into the pan and sprinkle the top of the cake with the filling.
  9. Pour in the rest of the mixture and level the top with a spatula. 
  10. Bake in the centre of the oven for 50 minutes, or until a toothpick stuck in the centre of the cake comes out clean. 
  11. Let cool on a rack and cut into slices.

The special something in our rhubarb coffee cake recipe? Van Houtte® French Vanilla ground coffee! Buy yours now online or in-store.


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