You Guys.
Exciting news: in my last post, I said that maybe Elizabeth and I found the perfect coffee cake recipe? We tested it again on Saturday, and came to the same conclusion: we did. It is sweet and tender and simply amazing. You should make it now, when rhubarb is in season.
Later in the summer, I plan on making it with blueberries. But the rhubarb version will always the the best, with the contrast between tart rhubarb and sweet cake making it the perfect brunch food. For serious, you should make it. Immediately.
Streusel Topping:
1-1/4 cups all-purpose flour
1/3 cup packed dark brown sugar
1/3 cup granulated sugar
1/2 tsp ground cinnamon
pinch of salt
7 Tbsp unsalted butter, melted
1-1/4 cups all-purpose flour
1/3 cup packed dark brown sugar
1/3 cup granulated sugar
1/2 tsp ground cinnamon
pinch of salt
7 Tbsp unsalted butter, melted
Mix dry ingredients. Add butter, mix with a fork until crumbs form
Cake:
Stick of butter, softened (1/2 cup)
1 c sugar
1 egg
1/2 cup plain yogur
1/4 cup milk
1 t vanilla
1 1/2 c flour
2 1/2 t baking powder
1/2 t salt
1 t cinnamon
1/4 t nutmeg
2 cups rhubarb, cut into 1/2 inch pieces
Cream together butter and sugar in a large mixing bowl. Beat in egg with an electric mixer. Add in milk, yogurt and vanilla. Stir until well-blended.
In a separate bowl, sift flour, baking powder, cinnamon and nutmeg together. Stir them into the batter. Do not overmix.
Stir in rhubarb.
Pour batter into prepared pan, top with streusel. Bake at 350 for 35-40 minutes (muffins will probably take less time). Let cool for 20 minutes before serving.
Eat!
