Rhubarb Coffeecake

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* Exported from MasterCook *

 

Rhubarb Coffeecake

 

Recipe By :The Vegetarian Slow Cooker, Joanna White

Serving Size : 8 Preparation Time :0:00

Categories : Breakfast & Brunch Cakes

The Vegetarian Slow Cooker

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

FILLING:

4 cups 1-inch rhubarb pieces

3/4 cup sugar -- or to taste

1/4 cup flour

3 tablespoons butter or margarine

2 teaspoons cinnamon

1/4 teaspoon nutmeg

BATTER:

3/4 cup butter or margarine

1 cup sugar

2 large eggs

1 1/2 teaspoons vanilla extract

1 1/2 cups white flour

1/2 cup whole wheat flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/4 teaspoon baking soda

1 1/2 tablespoons grated lemon zest

1 cup plain yogurt

TOPPING:

1/2 cup butter or margarine

1 cup packed brown sugar

1 1/2 teaspoons cinnamon

1 cup white flour

 

Butter and flour a 9-inch springform pan or a baking pan that will fit in your

slow cooker.

 

To make filling: In a bowl, combine rhubarb, sugar, flour, butter, cinnamon,

and nutmeg.

 

To make batter: With a mixer, beat butter and sugar together until fluffy; beat

in eggs and vanilla. In a bowl, mix together flour, whole wheat flour, baking

powder, salt, and baking soda. Mix lemon zest with yogurt. Stir 1/2 of the

flour mixture into butter mixture. Add 1/2 of the yogurt mixture and stir in.

Stir in remainder of flour mixture; stir in remainder of yogurt mixture. Do not

overbeat.

 

To make topping: Mix butter, sugar, cinnamon, and flour together in a bowl

until crumbly and set aside.

 

Place 1/2 of the batter in prepared springform pan and cover with filling.

Cover with remaining batter and sprinkle with topping. Cover with several

layers of paper towels and set baking dish directly into slow cooker. Cover and

cook on high heat for 2 to 3 hours. Test by inserting knife in center. Knife

should come out clean. Serve hot or at room temperature.

 

Source:

" MC Formatted by Karen C. Greenlee "

S(ISBN):

" 1-55867-268-0 "

Copyright:

" 2001 "

 

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Per Serving (excluding unknown items): 801 Calories; 36g Fat (39.6% calories

from fat); 9g Protein; 114g Carbohydrate; 4g Dietary Fiber; 140mg Cholesterol;

577mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat

Milk; 7 Fat; 5 Other Carbohydrates.

 

NOTES : This is a scrumptious breakfast food that would go well with fresh

fruit. When rhubarb is not available, use cranberries or blueberries. Be sure

to taste and adjust the sweetness of the filling before adding it to the cake

batter.

Nutr. Assoc. : 0 1248 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 20084 0 0 0 0 0 0