Monday, June 21, 2010

Camai B&B Rhubarb Coffee Cake Recipe


Here in Anchorage Alaska at Camai Bed and Breakfast our rhubarb plants are thriving along with many flowers, vegetables and hanging baskets. Today is summer solstice and a warm sunny day. We can practically see the plants growing!

Breakfast this morning started with a fruit plate. Here is the recipe for a rhubarb coffee cake that was served with Marne's Easy Egg dish as well as sausage this morning.

Camai Bed and Breakfast Favorite Rhubarb Coffee Cake

Preheat oven to 350 degree. Grease spring form 10X3” pan. Lightly flour.

Rhubarb sauce (makes more than you need for recipe)
4 cups sliced rhubarb
½ cups sugar

In a sauce pan cook over lowest heat stirring frequently. Cook until rhubarb is just tender. Remove from heat and cool.

Cream cheese layer
6 oz cream cheese
¼ cup sugar
1 egg

Soften cream cheese. Mix in sugar. Stir in egg. Set aside.

Cake topping
1 cup flour
½ cup sugar
½ cup chopped almonds
1/3 cup butter

Mix flour, sugar, and almonds. Cut in butter. Set aside.

Cake
2 ¼ cups flour
¾ cup sugar
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup butter
1 cup sour cream
1 egg
1 teaspoon almond extract

Mix flour, sugar, baking powder, baking soda, and salt. Cut in butter. Mix in sour cream, egg and almond extract.

Assembly
Pour cake into prepared pan. Spread cream cheese layer evenly over cake. Spread 1 cup rhubarb sauce over cream cheese. Sprinkle with cake topping.

Bake for 50-60 minutes. Let cool for 15 minutes before placing on serving dish and removing pan.

Serves 8 generously.

For other rhubarb recipes check out the Anchorage Breakfast Club blog and Big Bear Bed and Breakfast's posting.

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