Rhubarb is in season which means I’ve been experimenting with different recipes to enjoy. Stewed rhubarb has been a easy go-to as we eat a lot of porridge in the house. I’ve made strawberry rhubarb galettes and now on to my favourite recipe so far this rhubarb coffee cake with rhubarb icing glaze.
Rhubarb Coffee Cake
Ingredients
Rhubarb Cake
- 1/2 cup butter
- 1 1/2 cup white sugar
- 1 egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup vegan buttermilk (1 cup oat milk & 1 tsp vinegar)
- 2 cups rhubarb, chopped
- 1 tbsp all-purpose flour
- 1/4 cup butter
- 2 tsp ground cinnamon
- 1 cup brown sugar
Rhubarb Glaze
- 2 tsp butter
- 3 tbsp rhubarb, finely chopped
- 1 cup icing sugar
- 2 tbsp oat milk
- pinch of salt
Instructions
Rhubarb Cake
- In a large bowl, cream together butter or margarine and sugar. Beat in egg and vanilla.
- In another bowl, sift together 2 cups flour, soda, and salt. Add sifted ingredients alternately with vegan buttermilk to creamed mixture.
- Toss chopped rhubarb with 1 tablespoon flour, and stir into batter. Spoon batter into buttered 9 x 13 inch pan, and smooth the surface.
- Blend together 1/4 cup butter, cinnamon, and brown sugar; sprinkle evenly over batter.
- Bake at 350 degrees F for 45 minutes.
Rhubarb Glaze
- Melt butter in a small saucepan over low heat.
- Add rhubarb and gently cook until softened, about 3-4 minutes, swirling often to avoid the butter from browning.
- Remove from heat and add icing sugar and milk or heavy cream. Place the pot in the sink and with an immersion blender (or in a blender), puree the mixture until creamy then add a pinch of salt.
- Once the cake has fully cooled, pour the glaze on top.
