Rhubarb Coffee Cake aka Moon Cake

Ecstacy at afternoon tea

Yield:
9 servings
Category:
Desserts
Cuisine:
Canadian
Prep Time:
35 min
Cooking Time:
25 min
Total Time:
1 hrs 0 min

INGREDIENTS:

  • 2 cups diced fresh or frozen rhubarb or blueberries
  • 1/4 cup plus 2/3 cup sugar, divided
  • 1/2 cup butter, softened
  • 2 eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon baking soda
  • 3/4 cup buttermilk
  • 2 tablespoons brown sugar
  • 1/2 to 1 teaspoons ground cinnamon

DIRECTIONS:

  1. In a small bowl, combine the rhubarb and 1/4 cup of sugar or blueberries and no sugar; set aside.

    In a large bowl, cream the butter and 2/3 cup of sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in the vanilla. Combine the flour, baking powder, salt, and baking soda. Add the creamed mixture alternately with buttermilk beating well after each addition. Fold in the rhubarb.
  2. Pour into a greased 9 inch square baking pan. Combine the brown sugar and the cinnamon. Sprinkle over the batter.
  3. Top the cake with a layer of candied pecans. Bake at 350 degrees F. for 25 to 30 minutes. Test for doneness with a toothpick. It should come out clean.
  4. Serve warm or at room temperature. Serve with vanilla yogurt sprinkled with a little cinnamon.
    Note: IF using frozen rhubarb, measure the rhubarb while it is still frozen, then thaw completely. Drain in a colander, but do not press liquid out

Print