not everyone's favorite

The market is back! Our local market is back and the boy and I have been visiting with our favorite vendors weekly. This past weekend, the sun shone and more people came out to support the people growing gorgeous things for us to grow and eat. And for this month's cooking competition I submit our new favorite cake - a rhubarb coffee cake. It came in a distant second of the two entries. But those who liked it, really liked it. And we really like it.

It comes from Bonnie Stern via the National Post. I've made it several times since the recipe appeared in the Weekend Post section in the Saturday Post.

Rhubarb Coffe Cake (adapted from Bonnie Sterns' recipe from here)
2½ c flour
1 tsp baking powder

1 tsp baking soda

1⁄4 tsp kosher salt

 ¾ c butter

1 c packed brown sugar

2 eggs
1 tbsp vanilla
1 c sour cream
2 c diced fresh rhubarb

Filling and topping:
¾ c packed brown sugar
1 tsp cinnamon
3 tbsp butter, melted

In a large bowl, whisk together flour, baking powder, baking soda and salt. In a separate bowl, with a mixer, beat the butter with the sugar until blended and fluffy. Beat in the eggs one at a time. Add the vanilla and mix until blended. Stir in about 1⁄3 of the flour mixture, add ½ of the sour cream, another third of the flour, the remaining sour cream and then the remaining flour. Stir only until combined. Fold in the rhubarb.

In a separate bowl, combine the sugar, cinnamon and melted butter until mixed. Spread half of the cake batter into the bottom of a 9 or 10 inch greased springform pan. Sprinkle about half of the topping/filling mixture evenly over the batter. Spread the remaining batter over the top and sprinkle all the remaining topping mixture evenly over the top.

Bake in a preheated 350 deg F oven for 45 to 55 minutes or until the cake springs back when lightly pressed in the centre.