One of our favorite seasonal foods right now is rhubarb. Rhubarb is often paired with strawberries, but this Rhubarb Coffee Cake shows how delicious the vegetable can be on its own. (Yes, rhubarb is a vegetable, even though it’s usually served in desserts! Our question then is: does that make this coffee cake a health food?)
This Rhubarb Coffee Cake is one of the popular brunch dishes created by Chef Ericka Burke of the adorable Volunteer Park Cafe in Seattle. VPC, as is often called, is tucked in a residential neighborhood in a hundred year-old corner grocery. It’s a sweet little neighborhood spot perfect for a Mother’s Day celebration. But if you can’t make it to VPC in person on Sunday, you can channel VPN’s coziness with their coffee cake at home.
Rhubarb Coffee Cake
1 cup hazelnuts, toasted and finely ground
½ pound unsalted butter, at room temperature
3 cups + 2 tablespoons granulated sugar
2 teaspoons vanilla extract
4 cups all purpose flour
1 teaspoon salt
2 teaspoons baking soda
2 teaspoons baking powder
2 cups buttermilk
2 cups rhubarb, rough chopped and macerated in ½ cup sugar
4 cups rhubarb, rough chopped
zest and juice of 1 orange
2 cups granulated sugar
Pinch of salt
To make the cake:
Preheat the oven to 3250 F.
Cream butter and sugar until light and fluffy, either in a KitchenAid with the paddle attachment, or in a large bowl with a hand mixer. Add the eggs one at a time, mixing until fully incorporated.
Sift the dry ingredients together, then add to the batter mix. Slowly add the buttermilk. Fold in ground hazelnuts and rhubarb.
Pour batter into a buttered cake pan. Bake for 40 minutes at 325. Allow to cool completely before removing from cake pan.
To prepare the compote:
Combine the ingredients in a medium saucepan, and cook on medium heat for approximately 20 minutes, or until thick and bubbly.
Remove the cake from pan and place on a serving dish. Spoon the compote over the cake.