Ontario Rhubarb Coffee Cake
This Rhubarb Coffee Cake is perfect for Mother’s Day. It’s tender, moist and studded with just the right amount of rhubarb to offset the sweetness of the cake. The cardamom spiced almond topping adds a bright flavour and delightful crunch.
These specialty ingredients are all available at Market Fresh Guelph:
Local Rhubarb brings many people joy. It’s one of the earliest spring veggies (yes, it’s technically a vegetable), and getting your hands on some feels like a seasonal rite of passage. Often referred to as the pie plant, it’s fantastic in desserts like crumbles, jams, compotes, and cakes.
Market Fresh Sliced Almonds are crunchy and slightly sweet. They are a good source of protein and healthy fats. Natural almonds have a skin that not only adds flavour but contains antioxidants and fibre. Sliced almonds are great for baking or sprinkling on top of yogurt or oatmeal.
Organic Meadow Strawberry Kefir is absolutely delicious. Kefir is a fermented dairy product similar to a yogurt drink. It’s great for your gut as it contains over 2 billion bacteria per serving, and unlike leftover buttermilk, you’ll love drinking it on its own so food waste is never a problem.
Dion Ground Cardamom Seeds have an enticing floral aroma and warm, bright flavour reminiscent of ginger but less spicy. Known as the Queen of Spices, there is no other spice quite like cardamom, so if you’ve never tried it we suggest you do.
Rhubarb Coffee Cake Recipe
½ cup packed brown sugar
¼ cup MF sliced almonds
1 tbsp Bob's all-purpose flour
½ tsp cardamom
2 tbsps melted unsalted butter
½ cup softened unsalted Thornloe butter
1 cup packed brown sugar
1 tsp vanilla
2 cups of Bob's all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp kosher salt
1 cup Organic Meadow strawberry kefir
2 cups chopped local rhubarb
1. Preheat oven to 350F.
2. Prepare Topping: In a bowl, combine brown sugar, almonds, flour, and
cardamom. With a fork, stir in butter until crumbly; set aside.
3. Prepare Cake Batter: In a large bowl, beat butter with brown sugar until light and fluffy; then beat in eggs, 1 at a time. Beat in vanilla. Whisk together flour, baking soda, baking powder, and salt in a separate bowl. Add to butter mixture
alternately with kefir, making 3 additions of the flour mixture and 2 of the kefir. Fold in chopped rhubarb.
4. Assemble and Bake: Line a 9-inch square cake pan with parchment paper.
Scrape batter into prepared pan; sprinkle with topping. Bake until a cake tester
inserted in centre of the cake comes out clean, about 1-1/4 hours. Allow to cool
for 10 minutes then remove from pan.