A new Spring offering at the Mill + Bakery, this is the perfect snacking cake for when a cake craving hits. Slices are sturdy enough to pack for picnics and trips to the beach and would also make a great addition to brunch. To keep the colour of the rhubarb as bright as possible, cook the compote until the rhubarb is tender but still firm and avoid over cooking. 

Rhubarb Coffee Cake
~ recipe by Tina Lau

3/4 cup (160 g) butter, room temperature
1 cup (200 g) sugar
4 eggs
1 cup (150 g) Flourist Sifted Red Fife Wheat Flour
2 cups (260 g) Flourist Einkorn Flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
1 cup (250 g) sour cream
2 tsp vanilla

Rhubarb Compote
5 cups (550 g) rhubarb (approximately 5-6 stalks), chopped 1" pieces
1/3 cup (67 g) sugar 
1/4 cup (35 g) cornstarch 
4-8 tbsp water
pinch salt

Topping
1/4 cup (32 g) Flourist Einkorn Flour
1 cup (140 g) brown sugar 
1 tsp (2 g) cinnamon 
3 tbsp (42 g) butter, cubed

Preheat oven to 350°F. Line a rectangle 9x13-inch pan with parchment paper.

For the compote, combine all ingredients in a medium pot and heat together on medium-low heat. Stir frequently to cook the rhubarb until tender but still firm, about 6-8 minutes. Add water as needed if it becomes too dry. Set aside to cool. 

Make the crumble topping by mixing together Flourist Einkorn Flour, brown sugar and cinnamon in a medium sized mixing bowl. Using your fingers or a pastry cutter, work the butter into the flour mixture until the texture is similar to coarse sand. Squeeze a few handfuls together to get some larger pieces. Set aside. 

In the bowl of a standing mixer or with handheld beaters, cream butter and sugar together until light and fluffy. Add eggs one at a time, mixing thoroughly after each addition. Scrape the bottom of the bowl with a rubber spatula.

In a separate bowl, sift together Flourist Sifted Red Fife Flour, Flourist Einkorn Flour, baking powder, baking soda and salt. Add the dry ingredients in thirds to the batter alternating with the sour cream and vanilla, starting and ending with the dry ingredients. Mix until everything is just combined, try not to over mix. 

Pour half of the batter into the prepared pan and spread evenly with an offset spatula. Pour the cooled rhubarb compote overtop and gently distribute to the edges. If there's too much compote, save the extra to serve over yoghurt or ice cream! Dollop the remaining batter over top and gently spread to the edges. Sprinkle with crumble topping all over the cake.

Bake for 45-60 minutes, until a cake tester comes out clean. Cool completely before slicing and serving.