Receta Rhubarb-Orange Coffee Cake
Time for Rhubarb! I love Rhubarb and Coffee Cake. Combine the two and you get Delicious!!
Rhubarb-Orange Coffee Cake~
Cake Ingredients:
- 2 1/4 cups all-purpose flour
- 3/4 cup sugar
- 1/2 t baking powder
- 1/2 t baking soda
- 1/4 t salt
- 1/3 cup butter, melted
- 2/3 cup sour cream
- 2 eggs
- 1 T orange juice
- 2 t grated orange peel
- 1 to 2 cups chopped fresh or frozen rhubarb*
- 1 t ground cinnamon
- 1/4 t ground allspice
- Streusel Topping:
- 1/2 cup all-purpose flour
- 1/3 cup sugar
- 1 t ground cinnamon
- 3 T cold butter
- Glaze:
- 1/3 cup confectioners' sugar
- 1 T orange juice
1. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In a small bowl, whisk the butter, sour cream, eggs, orange juice and orange peel. Stir into dry ingredients just until moistened.
2. Coat a 9-inch springform pan with shortening and sprinkle with flour. Spread half the batter into prepared pan. Add rhubarb to within 1/2 inch of the edges. Sprinkle with cinnamon and allspice. Top with remaining batter.
3. For streusel: Combine the flour, sugar and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over batter. Bake at 350 degrees for 35-45 minutes or until a toothpick inserted neat the center comes out clean. Cool for 10 minutes.
4. For glaze: In a small bowl combine confectioners' sugar and orange juice. Drizzle over warm cake. Cool for 1 hour. Serve and Enjoy!
*Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out. The rhubarb stalks I used for this recipe were very small. So I used 2 cups. If your stalks of rhubarb are large, you will probably want to use 1 cup.