Ginger Rhubarb Coffee Cake
Posted on: April 1, 2015 | Posted in: Recipes
Ginger Rhubarb Coffee Cake Recipe
This wonderfully moist bread with a crisp sugar topping was one of the first recipes my mother-in-law shared with me almost twenty years ago. At Wickwood, we love it when rhubarb becomes rose as it welcomes Spring. It also forces us to freeze chunks of rhubarb every year so that when we crave it, we can indulge our guests. This ginger rhubarb coffee cake recipe offers a wonderful taste of spring anytime, and each and every time it’s baking, it brings back fond memories.
1 1/2 cups light brown sugar
2/3 cup canola oil
1 cup sour milk (add 1 tablespoon vinegar or lemon juice to milk)
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla
2 1/2 cups flour
1 1/2 cups diced fresh or frozen rhubarb (do not defrost frozen rhubarb — break apart)
1/2 cup chopped walnuts
2 tablespoons fresh ginger, very finely chopped
3/4 cup sugar
1 1/2 tablespoon unsalted cold butter
- Preheat oven to 350°. Butter and flour a 9”x13”x2” glass baking dish. In a large mixing bowl, place the ingredients in the order listed, incorporating each well. Pour evenly into the spring form pan.
- Cut together the cold butter and sugar with a knife and sprinkle over the top of the cake.
- Bake for 45-50 minutes, up to 1 hour, removing it from the oven as soon as a toothpick inserted into the center comes out clean. Cool 15 minutes before serving. Cut into 2” squares.