Crackle-Topped Rhubarb Coffee Cake

Chunks of rhubarb accent this moist, tender cake. Sprinkle cinnamon and sugar over the batter before baking to create a crisp top.


Ingredients


Cake

2 cups all-purpose flour

1 cup sugar

4 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon salt

1 large egg

1 cup buttermilk

1/4 cup canola oil

2 teaspoons vanilla extract

8 ounces rhubarb, trimmed and cut into 1/2-inch pieces (2 cups)

Topping

1/4 cup sugar

1/2 teaspoon ground cinnamon
 
Preparation


1.To make cake: Preheat oven to 350°F. Coat an 8-inch-square baking pan with cooking spray. Sift flour, 1 cup sugar, baking powder, 1 teaspoon cinnamon and salt into a medium bowl. Whisk together egg, buttermilk, oil and vanilla in a large bowl. Add the flour mixture and stir with a rubber spatula or wooden spoon just to blend. Stir in rhubarb. Turn the batter into the prepared pan, spreading evenly.

2.To prepare topping: Stir together 1/4 cup sugar and 1/2 teaspoon cinnamon in a small bowl. Sprinkle evenly over the top of the cake. Bake until the top is brown and crackled and a cake tester inserted in the center comes out clean, 45 to 50 minutes. Let the cake cool in the pan on a wire rack for 15 minutes. Cut into squares and serve warm.

Nutrition

Per serving: 297 calories; 7 g fat (1 g sat, 4 g mono); 25 mg cholesterol; 53 g carbohydrates; 5 g protein; 1 g fiber; 412 mg sodium; 160 mg potassium.



Nutrition Bonus: Folate (22% daily value), Selenium (17% dv).



3 1/2 Carbohydrate Serving



Exchanges: 3 1/2 other carbohydrate, 1 1/2 fat