A fluffy buttermilk coffee cake with the springy flavours of lemon and rhubarb!
Ingredients
1¾ cups all purpose flour
1 cup granulated sugar
Zest of 1 lemon
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 large eggs
⅔ cup buttermilk
½ cup butter, melted and cooled slightly
½ teaspoon vanilla extract
½ teaspoon lemon extract (optional - can substitute vanilla, but this increases the lemon flavor)
2 cups chopped fresh rhubarb
STREUSEL TOPPING:
½ cup lightly packed brown sugar
1 Tablespoon softened butter or margarine
2 Tablespoons all purpose flour
Instructions
Preheat oven to 375 degrees Fahrenheit and lightly grease a 9" cake pan or 9" square pan.
In large bowl, whisk together flour, sugar, lemon zest, baking powder, baking soda, and salt. Gently stir in rhubarb.
In separate medium bowl, whisk eggs, buttermilk, melted butter, and extracts until smooth.
Pour wet ingredients over dry, mixing just until all flour is incorporated (do not overmix).
Pour batter into prepared pan and top evenly with brown sugar mixture (with fingers, combine all 3 topping ingredients in a small bowl and sprinkle onto cake.)
Bake for 33-35 minutes, until top is golden and a toothpick comes out clean or with a few crumbs from the centre.
Notes
Make ahead: Bake cake and let cool completely. Wrap in plastic wrap, then in foil, and freeze for up to 3 months. Thaw in the fridge or at room temperature.
Recipe by Hidden Ponies at https://hiddenponies.com/2014/05/lemon-rhubarb-coffee-cake/