I posted the recipe for a Classic Streusel Coffee Cake not too long ago but every spring I hafta make this coffee cake. This is not just any old coffee cake, it’s my Rhubarb Coffee Cake with a Vanilla Streusel and to top it all off, a Vanilla Sauce. Did you get all that? It’s a one, two, three punch of sweet tart goodness. Over the top and out of bounds, hands down, this is one of my all time faves.
The cake is just full of tart rhubarb goodness and chopped finely, the rhubarb all but melts into the cake. The streusel topping makes a thin, shiny crispy layer across the top and the vanilla sauce? At first glance, you might suspect it could be a bit bland but trust me, it’s not It’s almost like a melty candy. All three together are a medley of flavors.
Now this recipe came out of a big old Bed & Breakfast cookbook I picked up back in the 90’s. Picture yourself back in time now, sitting on wicker chairs on the white washed porch of some big old Victorian mansion! A few of our family favorites have come from this Bed & Breakfast book, Kaltenbach Farms Sloppy Joes, for one. This one is from the Inn at Sea Street in Hyannis, Cape Cod, Maryland.
When I make it just for family, I sometimes don’t make the sauce (and it’s almost as good), but if I have company or a houseful, then I’m more likely to put out the extra effort. This looks gorgeous on a buffet, stacked on a fancy dish with a little pitcher nearby and is the perfect thing to serve at a shower or late spring, early summer party.
The sauce can easily be made ahead and the cake is super simple. It’s a great learner recipe for a budding baker and no mixer needed. I thought this would be a great recipe to show off my “Miracle Goop“; a homemade quick release mixture for cakes. It works very well on this cake, which has a tendency to be a little sticky. I made it today in a 9 x 13″ pan but if you’d like a higher cake, try a 9 x 9” pan.
Rhubarb Coffee Cake with a Vanilla Streusel
- 2 tablespoons butter, melted
- 1 cup sugar
- 1 egg
- 1 cup buttermilk
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 to 2 cups diced (about 3/8’s to 1/2″) rhubarb (see note)
- 1/2 cup sugar
- 2 tablespoons butter, melted
- 1/2 cup cream or evaporated milk
- 3/4 cup sugar
- 1/2 cup butter
- 1 to 2 teaspoons vanilla extract
Preheat the oven to 350 degrees. Grease and flour (or use my “Goop”) on a 9 by 13″ or 9-inch square baking dish and set aside.
In a large mixing bowl, add melted butter, sugar, egg and buttermilk. Whisk together.
In a smaller bowl, whisk together the flour, baking powder, baking soda and salt. Add the dry ingredients to the butter/sugar mixture, and beat until just moistened. A few small lumps are fine.
Fold in the chopped rhubarb. Pour and spread the batter into the prepared pan.
In a small bowl, combine the butter and sugar for the topping. Sprinkle evenly over the batter. Bake for 30-45 minutes or until a toothpick comes out clean and the top of the cake is lightly browned.
For the sauce, melt butter in a medium saucepan. Add the sugar and evaporated milk or cream. Bring to a boil; cook and stir for 1 minute; it will slightly thicken. Remove from heat and stir in vanilla. The sauce will continue to thicken as it cools, rewarm slightly to serve.
Note on rhubarb: When I bake this in a 9 x 13″ pan, I generally use the smaller amount of rhubarb; it helps the cake hold together better. When baking in a smaller pan, use the larger amount.
note: This streusel forms a gorgeous, slightly crispy layer but softens by the next day. We like it best regardless, but for a more classic streusel, increase butter to 4 tablespoons and add 1/2 cup of flour.
From the kitchen of http://www.frugalhausfrau.com
I’ll be bringing this to Fiesta Friday number 70; Fiesta Friday is an ongoing blogging party put on by Angie of the Novice Gardener. Everyone “brings” a virtual dish. I’m excited to be co-hosting the event this week, with Dina of Giramuk’s Kitchen.
If you’re a blogger and you haven’t yet joined in the Fiesta Friday fun, well, why not? It’s a good way to rub shoulders with a great group of bloggers and strut your stuff a bit! It’s easy and here’s the guidelines – just make sure to link properly on your blog and Fiesta Friday’s so we can find you. And if you’re not a blogger, I know you’ll enjoy seeing all the posts!