rhubarb coffee cake

Things are a little frantic in my life just at the moment. Between day jobs, and daughters graduating from university, and travelling, and a recent writing retreat,  and a large, needy dog, and a massive renovation project on an 1840s  limestone rowhouse – there really hasn’t been time for all that much activity in the kitchen.

But then,  I was visiting a friend and begged some rhubarb. I’ve raved about rhubarb before. I know. I’ve also posted this exact recipe before. But never mind that – some things are worth repeating. This is one of them. Last year (or whenever it was that I posted it) I wrote – that this rhubarb coffee cake is my favourite rhubarb recipe and that’s still true. I also wrote this, ” It’s great for dessert and even better for a weekend morning breakfast with coffee. Yes, cake for breakfast. In bed. Preferably with the sun streaming through the windows and the birds singing.”

I stand by that.  No matter what’s going on in your life – just make this cake. Get some rhubarb and make this cake and eat it whenever and wherever you like. Eat it standing over the kitchen sink, or on the back patio, or in bed. Especially eat it in bed. And make sure you have some really good coffee.

Rhubarb Coffee Cake with Crystallized Ginger and Dark Chocolate

• Servings: 6-8
• Print

Recipe from A Taste of Wintergreen

• 2 cups flour
• 1 cup sugar
• 4 teaspoons baking powder
• ½ teaspoon salt
• 3 large eggs
• ½ cup butter, melted
• 2 teaspoons pure vanilla extract
• 2 cups rhubarb, chopped into ¾ inch pieces, you can use fresh or frozen BUT if you are using fresh – you may have to add a little more liquid to the batter- I added 2-3 tbsp of orange juice – but you could also use milk.
• 1 cup semi-sweet chocolate chips
• ¼ cup crystallized ginger, finely chopped (you could be generous here and use more. I LOVE ginger but sadly, not everyone else in my family does…)

Topping

• ¼ cup brown sugar
• 1 tablespoon flour
• ½ teaspoon cinnamon
• 1 tablespoon butter

Preheat oven to 350º F. Butter a 9-inch round coffee or bundt cake pan.

Sift the flour, sugar, baking powder, and salt together.

In a separate bowl, beat the eggs, melted butter, and vanilla together. Add the flour mixture and blend lightly until just mixed. Gently fold in the rhubarb, chocolate chips, and ginger pieces.

Spread the cake mixture into the prepared pan.

Combine the topping ingredients, working until crumbly. Spread over cake. If you’re using a bundt cake pan and want to serve the cake inverted – you can try putting the crumble mixture in the middle of the cake instead of on top.

Bake 45 to 50 minutes I think this is too long – or perhaps my oven temperature needs checking. Try cooking this for 40 minutes. I like my cake nice and moist – so cook it until the top bounces back slightly – but not long enough to dry it out.  Cool on a wire rack.

Serve with Greek yoghurt, whipped cream, or vanilla ice cream. Although the cake is perfect all by itself.

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