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Spiced Rhubarb Coffee Cake Squares

15 servings
Desserts

Characteristics

Vegetarian

Nutritional Facts Per Serving

204
Calories
3.6 g
Protein
29.01 g
Carbs
0.91 g
Fibre
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 204
  • Fat 8.34 g
    • Saturated   4.85 g
    • + Trans 
  • Cholesterol 32 mg
  • Sodium   182 mg
  • Carbohydrate 29.01 g
    • Fibre   0.91 g
    • Sugars  
  • Protein 3.6 g
    • Vitamin A 7 %
    • Vitamin C 3 %
    • Calcium 7 %
    • Iron 8 %

Method

Preheat the oven to 350 degrees F. Coat a 9" x 13" baking pan with the oil spray. Cut a 13" x 13" piece of parchment paper to fit the bottom and up 2 of the 4 sides of the pan.
Place the flour, baking powder, spices and salt in a bowl and whisk to combine. Mix in the rhubarb.
In another bowl, beat the butter and brown sugar together until well combined. Mix in the egg, vanilla, buttermilk and sour cream. Mix in the flour/rhubarb mixture, creating a thick batter. Spoon and spread the batter into the pan. Disperse thumbnail-sized pieces of the topping mixture on top of the batter.
Bake 45 minutes, or until a cake tester inserted into the middle of the cake pulls out clean. Cool cake on a baking rack to room temperature. Holding on to the parchment paper, lift cake out of the pan and set on a cutting board. Cut into squares, dust with icing sugar and enjoy.

Note: If using frozen rhubarb, after thawing, remove excess moisture by patting it dry with paper towel.

Serving Suggestions

You can serve this cake, cut into squares and dusted with icing sugar, with your afternoon coffee of tea. You could also serve it after dinner as a plated dessert. If you do the latter, for a more divine presentation, set each square on a pretty dessert plate and top with a dollop or piped spiral of whipped cream, sprinkle of ground cinnamon, and a mint sprig.

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