Rhubarb Coffee Cake
Serve with fresh strawberry coulis for a special treat.
1/4 cup brown sugar
1/4 cup granulated sugar
1/2 cup unbleached all-purpose flour
1 1/4 teaspoons cinnamon
1/4 teaspoon ground allspice
6 tablespoons cold unsalted butter, cut into pieces
1/2 cup chopped walnuts
8 tablespoons unsalted butter, at room temperature
1/2 cup brown sugar
1/2 cup granulated sugar
2 large eggs
1 1/2 teaspoons pure vanilla
2 cups unbleached all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon apple pie spice mixture, or cinnamon
1/4 teaspoon salt
1 cup cultured buttermilk
1/2 pound fresh or frozen rhubarb, finely chopped to make 2 cups
Preheat oven to 350 degrees. Line bottom of a 10-inch springform pan with
parchment; grease sides of pan.
Crumb topping: Combine the brown and white sugars, flour, cinnamon and allspice
in a small bowl or in a food processor fitted with the metal blade. Cut in the
butter with your fingers or process just until the mixture forms coarse crumbs.
Add the walnuts and set aside.
Coffee cake: In the work bowl of a heavy-duty electric mixer, cream the butter
and sugars on low speed until light and fluffy, about 1 minute. Add the eggs and
vanilla and beat until smooth.
In another bowl, combine the flour, baking powder, baking soda, apple pie spice
or cinnamon and salt. Add to the creamed mixture alternately with the
buttermilk. Beat on medium-high speed until the batter has a creamy consistency,
about 1 minute. Stir in the rhubarb.
Using a rubber spatula, scrape the batter into the prepared pan.
Sprinkle evenly with the crumb topping.
Bake on the center rack of the oven for about 40 to 45 minutes, or until a cake
tester inserted into the center comes out clean. Remove from the oven and cool
in the pan on a rack. To serve, remove the sides of the springform pan and cut