I love sunday morning coffee, when the house is still quiet. It’s just me, a book, a dog
at my feet, squeezed next to me on the loveseat. Lately this fuzzy little puff ball has been nuzzled behind my head too. It’s bliss really. I have a kitty in my life again. And I like that. Like REALLY like it. If you have been following along on Instagram you probably already noticed that Miss Lunnie Toons has a new baby sis, meet Miss Prim.
My Zoe has become a cat-mom and her life is now complete. We are so in love with this little gray and white bundle of trouble. I won’t show you, but I oh so want to, but Zoe would kill me, but I have the most unflattering picture of Zoe’s “I’m so happy I can’t take it face”. This cat was so, so wanted. Like nothing ever had been wanted before. And now all is right in the world.
Maybe it’s my love for coffee, coffee cake might be my favourite way to do cake. And I make it so infrequently. There is just something about the crumbly cinnamon-ny topping. Crunchy, spicy and so good with a good cup of coffee.
So the cake. I accidentally left some of the butter out of this cake. And you know what, it was amazing anyway. So good in fact, that I’ve decided to write the recipe without the missing butter. Thank me later. Because now perhaps we can all have some coffee cake with our coffee a little bit more often.
Rhubarb Coffee Cake
a sweet snack cake with crumbly cinnamon topping and vanilla glaze
Servings: 10 -12
- 1/2 cup sugar
- 1/3 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 cup butter or non-diary substitute
- 2 cups all-purpose flour
- 3/4 cup sugar
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 3/4 cup milk your choice, almond, coconut or diary
- 1 egg
- 2 cups fresh rhubarb chopped in about 1/2 inch pieces
for the glaze
- 1/2 cup powdered sugar
- 1/4 teaspoon vanilla
- 1 to 2 teaspoons hot water
- In a small bowl combine first four ingredients - 1/2 cup sugar, 1/3 cup flour. cinnamon and butter - and mix together, using your fingers to push the sugar and flour into the butter to make coarse crumbs. Set aside
- Preheat oven to 350 and prepare a 9 inch spring-form pan with cooking spray. A 9" square baking pan will work as well.
- In a large mixing bowl combine 2 cups all purpose flour, 3/4 cup sugar, baking powder and salt. Whiisk to combine. Then add in milk and egg and fold until well combined and most powder bits are gone. Gently fold in rhubard. Pour batter into prepared pan, smoothing it out to reach the edges (or corners of the pan). Sprinkle top evenly with crumb topping. Bake at 350 for 45-50 minutes. Toothpick inserted into center of the cake should come out clean when the cake is ready. Edges will be lightly browned.
- Remove cake from oven and allow to cool 15-20 on a wire rack before removing from pan.
- Prepare glaze by combining powdered sugar, vanilla and I tablespoon hot water. Stir well, adding more water only to reach desired consistency. Glaze should be just thin enough to drizzle. Too thin and it will disappear as it settles on the cake. Using the a spoon, drizzle the glaze all over the top of the cake. Serve. Cake will keep for several days if covered and refrigerated.
Thank’s for visiting. I’m Trish. I share healthy family recipes to inspire your family to eat their veggies and save room for cake!