Makes one 9-inch cake
Tart rhubarb works wonderfully inside this crumbly sweet coffee cake, which highlights the seasonality of the springtime fruit. Look for rhubarb with sturdy stalks, a deep pink color, and clean cut ends. Rinse thoroughly and remove any bits of leaf.
|Butter (for the pan)|
|1||teaspoon grated lemon rind|
|2||tablespoons cold butter, cut into small pieces|
1. Set the oven at 375 degrees. Butter a 9-inch round cake pan.
2. In a small bowl, combine the flour, sugar, lemon rind. Toss well. Add the chilled butter and cut it in with your fingertips until mixture resembles coarse cornmeal.
|3||large stalks rhubarb, cut into
¼-inch pieces (enough to make 2 cups)
|Juice of ½ lemon|
|2||teaspoons baking powder|
|1½||teaspoon ground cinnamon|
|½||teaspoon ground nutmeg|
|½||cup (1 stick) butter, at room temperature|
|½||teaspoon vanilla extract|
|¾||cup whole or skim milk|
1. In a bowl, combine the rhubarb, lemon juice, and
¼ cup of the sugar; toss well and set aside.
2. In another bowl, whisk the flour, baking powder, salt, cinnamon, and nutmeg to blend them.
3. In an electric mixer, cream the butter and remaining ¾ cup of the sugar until light and fluffy. Add the vanilla and eggs, one at a time, mixing between each addition.
4. With the mixer set on its lowest speed, add the flour mixture in 3 additions, alternating with the milk, beginning and ending with flour. Scrape down the sides of the bowl with a rubber spatula as needed. Remove the bowl from the mixer stand.
5. Spoon ⅔ of the batter into the pan. Add the rhubarb and top with the remaining batter. Sprinkle the streusel mixture evenly over the batter.
6. Bake the cake for 35 to 45 minutes or until a skewer inserted into the center of the cake is clean when withdrawn. Cool the cake in the pan for 15 minutes and then turn out onto a cake plate and cool right side up.