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Orange Rhubarb Breakfast Cake

Natural.Foodie's picture
Ingredients
  Granulated sugar 1⁄3 Cup (5.33 tbs)
  Unsalted butter 1 Tablespoon, softened
  Finely chopped walnuts 1⁄2 Cup (8 tbs)
  Freshly grated orange zest 1 1⁄2 Teaspoon
  Cinnamon 1 Teaspoon
  Packed light brown sugar 1 1⁄3 Cup (21.33 tbs)
  Vegetable oil 2⁄3 Cup (10.67 tbs)
  Buttermilk 1 Cup (16 tbs)
  Egg 1
  Vanilla extract 1 Teaspoon
  All purpose flour 2 1⁄4 Cup (36 tbs)
  Oat bran 1⁄4 Cup (4 tbs)
  Baking soda 1 Teaspoon
  Salt 1 Pinch
  Rhubarb 2 Cup (32 tbs), cut into 1/2-inch pieces (Fresh / Partially Thawed)
  Confectionery sugar 1 Tablespoon
Directions

1. Preheat the oven to 350°. Lightly butter a 13-by-9-by-2-inch baking pan.
2. In a small bowl, using your fingers, rub the granulated sugar and butter together until blended. Mix in the walnuts and 1/2 teaspoon each of the orange zest and cinnamon. Set the streusel topping aside.
3. In a large bowl, blend the brown sugar and oil. Add the buttermilk, egg and vanilla and stir to combine. In a medium bowl, toss the flour, oat bran, baking soda, salt and remaining 1 teaspoon orange zest and 1/2 teaspoon cinnamon. Stir the dry ingredients into the buttermilk mixture until combined. Fold in the rhubarb.
4. Spoon the batter into the prepared pan. Sprinkle the reserved streusel topping over the top. Bake for about 50 minutes, or until a cake tester inserted in the center comes out clean. Let cool on a rack for at least 10 minutes. Sift the confectioners' sugar on top and serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Breakfast
Method: 
Baked
Dish: 
Cake
Interest: 
Holiday, Gourmet
Ingredient: 
Orange
Preparation Time: 
30 Minutes
Cook Time: 
60 Minutes
Ready In: 
90 Minutes

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