The best delicious Rhubarb Hazelnut Coffee Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Rhubarb Hazelnut Coffee Cake recipe today!
Hello my friends, this Rhubarb Hazelnut Coffee Cake recipe will not disappoint, I promise! Made with simple ingredients, our Rhubarb Hazelnut Coffee Cake is amazingly delicious, and addictive, everyone will be asking for more Rhubarb Hazelnut Coffee Cake.
What Makes This Rhubarb Hazelnut Coffee Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Rhubarb Hazelnut Coffee Cake.
Ready to make this Rhubarb Hazelnut Coffee Cake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
1 c Butter, softened
1 1/3 c Granulated sugar
3 Eggs
1 ts Vanilla
1/2 c Plain yogurt
2 1/3 c All-purpose flour
1 ts Baking powder
1/2 ts Cinnamon
1/4 ts Salt
6 c Rhubarb, chopped
Chunky Rhubarb Sauce,
-optional
TOPPING
1/2 c All-purpose flour
1/4 c Granulated sugar
1/4 c Packed brown sugar
1/4 ts Cinnamon
1/4 c Butter
1/3 c Hazelnuts, toasted and
-chopped
In large bowl, cream butter with sugar until fluffy. Beat in eggs, one at a
time, beating well after each addition. Beat in vanilla, then yogurt.
combine flour, baking powder, cinnamon and salt; stir into yogurt mixture.
Spread batter into greased 13×9 inch cake pan; sprinkle with rhubarb.
Topping: In bowl, combine flour, granulated and brown sugars and cinnamon.
With pastry blender or 2 knives, cut in butter until mixture resembles
coarse meal; stir in hazelnuts. Sprinkle over rhubarb. Bake in 350?F oven
for about 1 hour or until tester inserted in centre comes out clean. Let
cool on rack.
* To toast hazelnuts, spread on baking sheet and bake in 350?F oven for 8
to 10 minutes or until golden and fragrant. Rub vigorously in tea towel to
remove skins. Let cool; chop.
Per serving: 526 Calories; 26g Fat (44% calories from fat); 7g Protein; 68g
Carbohydrate; 118mg Cholesterol; 348mg Sodium
NOTES : Old-fashioned, fruit-topped cakes such as this rhubarb one are easy
to make and so delicious when freshly baked. finish off the brunch with
another pot of coffee and a square of this cake. Serve with rhubarb sauce,
if desired.
Yields
10 Servings
Leave a Reply