Rhubarb Ripple Coffeecake

Recipe Ingredients

1 1/3 cups	315ml	Rhubarb puree or sauce
2 1/4 cups	140g / 4.9oz	Unbleached all-purpose flour
3/4 cup	148g / 5.2oz	Sugar
1 teaspoon	5ml	Baking powder
1/2 teaspoon	2.5ml	Baking soda
1/2 teaspoon	2.5ml	Ground cinnamon
1 tablespoon	15ml	Finely-minced orange zest
1/8 teaspoon	0.6ml	Salt
3/4 cup	148g / 5.2oz	Unsalted butter
1 cup	198g / 7oz	Egg - beaten (large)
1 teaspoon	5ml	Vanilla extract
3/4 cup	177ml	Buttermilk
		Confectioner's (powdered) sugar - for dusting

Recipe Instructions

Preheat oven to 350 degrees.

Cut in the butter into flour and sugar until mixture is crumbly and mealy. Set aside one half cup for topping. For the remaining flour/sugar mixture, stir in the baking powder, baking soda, cinnamon, orange zest and salt. Stir in the egg, vanilla and buttermilk to make a soft batter.

Spread 2/3 of batter over the bottom and up the sides of a greased 9-inch springform pan. Spread rhubarb on top of batter. Spoon or dollop remaining batter over rhubarb layer. Sprinkle on reserved sugar/flour mixture.

Bake for 35 minutes until cake tests done. Cool well. Dust with confectioner's sugar (optional).

This recipe yields 8 to 10 servings.

Source:
Breakfast Recipes at http://www.cooksrecipes.com

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