Orange Rhubarb Breakfast Cake
|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|
|Packed light brown sugar||1 1⁄3 Cup (21.33 tbs)|
|Vegetable oil||2⁄3 Cup (10.67 tbs)|
|Buttermilk||1 Cup (16 tbs)|
|Vanilla extract||1 Teaspoon|
|All purpose flour||2 1⁄4 Cup (36 tbs)|
|Oat bran||1⁄4 Cup (4 tbs)|
|Baking soda||1 Teaspoon|
|Rhubarb||2 Cup (32 tbs), cut into 1/2-inch pieces (Fresh / Partially Thawed)|
|Confectionery sugar||1 Tablespoon|
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.