Rhubarb Coffee Cake with Crunchy Maple Oatmeal Topping

ontario.ca

Keely Powley

subheading: Topping:

½ cup (125 mL/50g) regular large flake rolled oats

¼ cup (50 mL/50g) lightly packed brown sugar

¼ cup (50 mL) chopped walnuts

2 tbsp (25 mL) all-purpose flour

2 tbsp (25 mL) maple syrup

1 tsp (5 mL) cinnamon

¼ cup (50 mL/50g) cold butter

subheading: Cake:

1 cup (250 mL/200g) lightly packed brown sugar

½ cup (125 mL/115g) butter, softened

1 egg

1 cup (250 mL) sour cream

2 tsp (10 mL) maple syrup

2 cups (500 mL) all-purpose flour

1 tsp (5 mL) baking soda

½ tsp (2 mL) salt

2-½ cups (625 mL) chopped Ontario Rhubarb (5 to 6 stalks)

Icing sugar

Note: Ingredients may have been altered from the original.

Directions at ontario.ca

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