🍰 Rhubarb Cake
I would definitely call this a coffee cake over a “cake.” Easily adaptable from this recipe; just substitute whatever fruit you have on-hand/in-season (peaches, apples, and berries all do well!)
Ingredients For the Rhubarb Cake ● 2 cups all-purpose flour ● 1 teaspoon baking soda ● ½ teaspoon kosher salt ● ½ cup unsalted butter ● 1 ½ cups sugar ● 1 teaspoon vanilla ● 1 large egg ● 1 cup buttermilk (or substitute 1 cup milk/non-dairy milk + 1 tbsp vinegar/lemon juice; let sit 10 mins)
● 2 ½ cups chopped rhubarb about 4-5 stalks, depending on size; don’t skimp ● Cinnamon sugar: 1 tablespoon granulated sugar & ¼ teaspoon cinnamon, combined For the Whipped Cream (optional): ● 1 cup heavy cream ● ¼ granulated sugar ● ¼ teaspoon vanilla
Preparation 1. Preheat oven to 350 degrees. Lightly grease a 9×13 cake pan with butter and set aside. 2. Sift or whisk together flour, baking soda and salt in a bowl and set aside. In the bowl of an electric mixer, mix the butter and sugar together until creamy. Add vanilla and egg, and mix well. While the mixer runs, alternately stir in buttermilk and flour mixture in batches, ending with the flour mixture, until the batter is just combined. Add rhubarb and stir. 3. Spread the batter into the prepared 9×13 inch cake pan. Sprinkle the top with cinnamon sugar. Bake for 35 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean. 4. While the cake bakes, make the whipped cream. In a cold mixer bowl (I like to put my mixer bowl and whisk in the freezer beforehand), whisk the heavy cream until soft peaks form, and gradually add in the sugar and vanilla. Store in the refrigerator until ready to serve. 5. When the cake is baked, allow it to cool on a wire rack. The cake is delicious warm or at room temperature, at any time of day! Serve with a dollop of whipped cream if you’d like. Note: I prefer to omit – it really doesn’t need it!
Liana Epstein
College Fund Community Cookbook | 57
