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Janet

In article >,
says...
>
> On 2016-06-20 5:53 PM, sf wrote:
>
> >> My Father's Day dessert was a fresh rhubarb coffee cake. It was wonderful.
> >
> > Did you make it, Dave? I'm wondering if the usual amount of sugar was
> > adjusted or not? I tried the rhubarb cake that made the rounds here
> > several times and thought it was toothache sweet. I love rhubarb, but
> > I didn't like that cake.
>
> My wife made it but used a recipe I had found on line and tried before.
> I still have a bit of an issue with nuts so we left them out.
>
>
> Rhubarb Coffee Cake
>
> Ingredients
> · 1/2 cup (125 mL) butter, softened
> · 1 cup (250 mL) packed brown sugar
> · 2 eggs
> · 1 tsp (5 mL) vanilla
> · 2 cups (500 mL) all-purpose flour
> · 1 tsp (5 mL) baking soda
> · 1 tsp (5 mL) baking powder
> · 1/2 tsp (2 mL) salt
> · 1 cup (250 mL) buttermilk
> · 2 cups (500 mL) chopped rhubarb
> · Topping:
> · 1/2 cup (125 mL) packed brown sugar
> · 1/4 cup (60 mL) chopped hazelnuts or almonds, sliced
> · 1 tbsp (15 mL) all-purpose flour
> · 1/2 tsp (2 mL) cinnamon
> · 2 tbsp (30 mL) butter, melted
> Preparation
> Grease 9-inch (2.5 L) springform pan; set aside.
> Topping: In bowl, combine brown sugar, chopped hazelnuts, flour and
> cinnamon. Using fork, stir in butter until crumbly; set aside.
> In large bowl, beat butter with brown sugar until light and fluffy; beat
> in eggs, 1 at a time. Beat in vanilla.
> In separate bowl, whisk together flour, baking soda, baking powder and
> salt. Add to butter mixture alternately with buttermilk, making 3
> additions of flour mixture and 2 of buttermilk. Fold in chopped rhubarb.
> Scrape into prepared pan; sprinkle with topping.
> Bake in centre of 350°F (180°C) oven until cake tester inserted in
> centre of cake comes out clean, about 1-1/4 hours. Let cool in pan on
> rack for 5 minutes. Remove side of pan. Serve warm or cool.
>
>
> >

nice but where's the coffee?

Janet UK