Rhubarb Coffee Cake with Vanilla Bean Sea Salt

Written By Jim Michener

Rhubarb Season is here and Mother's Day is a perfect excuse to whip up an extra tasty treat and we’re sharing one of our favorites with you - Rhubarb Coffee Cake with our Vanilla Bean Sea Salt! This cake boasts a bright flavor and an opportunity to show off your artistic side (check out our salt crystal pattern!)

Happy Mother’s Day to all of the Mothers, Grandmothers and Mother Figures that makes this world go round! 

Ingredients:

  • 1 3/4 cups all-purpose Flour

  • 1 teaspoon Baking Powder

  • 1/2 tsp Baking Soda

  • 1/2 teaspoon Salt

  • 1/2 cup unsalted Butter, room temperature

  • 3/4 cup granulated Sugar

  • 2 large Eggs

  • 1 tsp Vanilla extract

  • 1/2 tsp Almond extract

  • 1/2 cup Buttermilk (1/2 cup sour cream works as well)

  • 3/4 lb fresh Rhubarb trimmed, halved lengthwise then cut to create any design you like for the top - frozen rhubarb works as well, just thaw and pat dry (we like young, bright red Rhubarb best for this- it’s pretty!)

  • 1 Lemon, all zest and juice (optional)

    Plus:

  • 1 Tbs Butter, melted for brushing top of cake

  • 1 Tbs Turbinado Sugar or granulated Sugar for sprinkling

  • 1 tsp AK Pure Vanilla Bean Sea Salt for sprinkling

Instructions:

• Preheat oven to 350 degrees, grease a 9 inch spring form pan

• In a medium bowl, whisk together the flour, baking powder, baking soda and salt, set aside

• In the bowl of a stand mixer fitted with the paddle attachment, or a hand mixer, cream together the butter and sugar on medium-high speed until fluffy, 2-3 minutes

• Add the eggs one at a time, beating on medium speed until fully incorporated after each egg, add the vanilla and almond extracts, juice and zest of 1 lemon (optional)

• Add a third of the flour mixture and beat on low speed until combined, then add a third of the buttermilk and beat on low speed, repeat two times with remaining flour and buttermilk until all is incorporated and batter is smooth - do not over mix

• Scrape batter into the prepared springform pan and smooth with a spatula

 • Arrange the sliced rhubarb over the top in any pattern you like - we made a salt crystal! (If you’re not feeling creative, it’s perfectly fine to just fold 1/2 inch chunks of rhubarb into the batter) then brush the top evenly with the melted butter, sprinkle with 1Tbs sugar

• Bake for 40 - 45 minutes, or until edges of cake are browned and a toothpick inserted in the center of the cake comes out clean

 • Sprinkle top with about 3/4 tsp Vanilla Bean Sea Salt as soon as it comes out of oven - Blueberry or Lemon Lime Salt are great too!  Top with whipped cream or ice cream with another sprinkle of AK Pure - enjoy!

Jim Michener
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Blueberry Cobbler