Chatelaine_April_May_2019

110 CHATELAINE • APRIL/MAY 1019

FOOD STYLING, ASHLEY DENTON. PROP STYLING, TRISTAN KNOWLTON.

food DESSERTS

vanilla seeds with the dull

side of the knife. Rub sugar

and vanilla seeds with

fi ngertips in a 9 x 13-in.

baking dish.

3. Add rhubarb and toss to

combine. Cover with foil and

bake until rhubarb is

softened and can be easily

pierced with a paring knife,

about 35 min. Serve over

yogurt, oatmeal or ice cream.

Per serving 84 calories, 1 g

protein, 21 g carbs, 1 g fi bre,

3 g sodium.

Kitchen Tip To ensure even

cooking, cut thicker stalks in

half lengthwise.

Rhubarb

Coff ee Cake

Serves 8 to 10

Prep 30 min; total 1 hr 50 min

Plus 1 hr 10 min cooling time

Streusel

1∕3 cup all-purpose fl our

1∕4 cup granulated sugar

1∕4 cup cold unsalted butter,

cubed

1∕2 cup chopped pecans

Cake

2 cups all-purpose

fl our

1 tsp baking powder

1 tsp baking soda

1 tsp cinnamon

1∕2 tsp cardamom

1∕2 tsp salt

2∕3 cup unsalted butter,

softened

1 cup granulated sugar

2 eggs

1 tsp vanilla

1∕2 cup sour cream

3 cups chopped

rhubarb

1. Position rack in centre of

oven, then preheat to 325F.

Spray a 9-in. springform pan

with oil, then line bottom

with parchment.

2. Streusel: Combine fl our

and sugar in a medium bowl

and, using fi ngers, work in

butter until mixture is

crumbly. Stir in pecans.

3. Cake: Whisk fl our, baking

powder, baking soda,

cinnamon, cardamom and

salt in a medium bowl.

4. Beat butter and sugar in a

large bowl, using an electric

RHUBARB

COFFEE CAKE

For people with nut allergies,

skip the streusel topping and

simply dust the cake with icing

sugar before serving.