crackle topped rhubarb coffee cake

Banana Bread

Crackle Topped Rhubarb Coffee Cake

Chunks of rhubarb accent this moist, tender cake. Sprinkle cinnamon and sugar over the batter before baking to create a crisp top. Enjoy a slice of rhubarb cake for breakfast or dessert.

Ingredients

2 cups all-purpose flour
1 cup sugar
4 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
1 large egg
1 cup buttermilk
¼ cup neutral oil, such as canola or avocado
2 teaspoons vanilla extract
8 ounces rhubarb, trimmed and cut into 1/2-inch pieces (2 cups)
¼ cup sugar
½ teaspoon ground cinnamon

Directions

To make cake: Preheat oven to 350 degrees F. Coat an 8-inch-square baking pan with cooking spray. Sift flour, 1 cup sugar, baking powder, 1 teaspoon cinnamon and salt into a medium bowl. Whisk together egg, buttermilk, oil and vanilla in a large bowl. Add the flour mixture and stir with a rubber spatula or wooden spoon just to blend. Stir in rhubarb. Turn the batter into the prepared pan, spreading evenly.
To prepare topping: Stir together 1/4 cup sugar and 1/2 teaspoon cinnamon in a small bowl. Sprinkle evenly over the top of the cake. Bake until the top is brown and crackled and a cake tester inserted in the center comes out clean, 45 to 50 minutes. Let the cake cool in the pan on a wire rack for 15 minutes. Cut into squares and serve warm.