Coconut Rhubarb Breakfast Cake
This cake is everything I want in an early summer bake — a simple ingredient list that combines wholesome pantry staples with fragrant vanilla, pops of colour, naturally tart fresh rhubarb and buttery sweet, nutty coconut!
Ingredients
- 2 cups whole wheat flour either all-purpose or finely ground
- 2 teaspoons baking powder
- 1 teaspoon kosher or fine sea salt
- 2 cups diced fresh or frozen rhubarb see note below
- ½ cup butter, softened to room temperature sub dairy free
- 1 cup granulated sugar + 1 teaspoon (4 g), divided
- 1 egg, room temperature
- 1½ teaspoons vanilla
- ½ cup buttermilk, room temperature
- 2 tablespoons shredded coconut
Instructions
- Preheat oven to 350ºF (177ºC) and prepare buttered or parchment-lined 8-inch baking dish.
- In a medium-sized mixing bowl, stir together flour, baking powder and salt. Fold rhubarb pieces into flour mixture just until they’re flour-covered and well distributed. Set aside.
- In a large bowl, cream together butter and sugar. Whisk in egg and vanilla.
- Add half the flour and rhubarb mixture to the wet ingredients and stir. Pour in butter milk and continue to mix until well combined. Stir in remaining flour and rhubarb and mix just until the batter is nice and thick and the rhubarb is evenly distributed, then add the shredded coconut and stir one last time.
- Spread batter into prepared pan and sprinkle the remaining teaspoon of sugar across the top. Bake for 45 minutes on the middle rack until golden and a tester comes out clean.
- Remove from oven and let cool on a wire cooling rack for at least 20 minutes before slicing.
Notes
To make gluten free: Use an equal amount of your favourite good quality 1:1 gluten free flour blend.
If using frozen rhubarb: Simply toss frozen rhubarb into the flour mixture straight from frozen. Do not thaw. If preparing the batter ahead of time, wait to add the frozen rhubarb until just before you’re ready to bake.
Make your own buttermilk: Add 2 teaspoons vinegar or lemon juice per ½ cup 2% or whole milk and let stand for 5 minutes while you mix together your remaining ingredients.