Today we went on a fieldtrip to Winterthur Gardens, but I didn't bring my camera along so no pictures.... the poppies were in full bloom, amazingly gorgeous! That was my favorite there today.
But anyway, today I have a recipe for you! drum roll...
Rhubarb Coffee Cake with Caramel Sauce!
It's VERY sweet, so for those of you who don't want the sweetness, cut down on the sugar. I like sweet but I still cut down on the sugar because it's a lot. (☺and because mom tells me to☺) Here is the original recipe:
yield: 18 servings
Cake:
1/2 cup shortening
1 1/2 cups sugar
1 egg
2 cups all-purpose flour
1 tsp. baking soda
1 cup buttermilk
1 1/2 cups finely chopped fresh or frozen rhubarb
Topping:
1/2 cup packed brown sugar
1/4 cup all-purpose flour
1 tsp. ground cinnamon
3 Tbsp. cold butter
Sauce:
1/2 cup butter, cubed
1 cup packed brown sugar
1/2 cup heavy whipping cream
Instructions:
In a large bowl, cream shortening and sugar until light and fluffy. Add egg; beat well. Combine flour and bakign soda; add to creamed mixture alternately with buttermilk. Fold in rhubarb. Transfer to a greased 13-in. x 9-in baking pan.
For topping, in a small bowl, combine the brown sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over batter.
Bake at 350 degrees fahrenheit for 30-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before serving.
For sauce, in a small saucepan, melt butter. Stir in brown sugar and cream; bring to a boil. Reduce heat; simmer for 3-4 minutes or until slightly thickened. Serve with warm coffee cake.
Enjoy!
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