This simple very moist cake is perfect to serve alongside coffee or as a brunch dessert. If you prefer a nut-free cake, substitute oats for the walnuts. Try amber maple syrup in baking for a more pronounced maple flavour. Drizzle each serving with more maple syrup if desired.

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Portions: 12

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Ingredients

Topping:

  • 1/2 cup (125 mL) regular large flake rolled oats
  • 1/4 cup (50 mL) lightly packed brown sugar
  • 1/4 cup (50 mL) chopped walnuts
  • 2 tbsp (25 mL) all-purpose flour
  • 2 tbsp (25 mL) maple syrup
  • 1 tsp (5 mL) cinnamon
  • 1/4 cup (50 mL) cold butter

Cake:

  • 1 cup (250 mL) lightly packed brown sugar
  • 1/2 cup (125 mL) 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
  • 1/2 tsp (2 mL) salt
  • 2-1/2 cups (625 mL) chopped Ontario Rhubarb (5 to 6 stalks)
  • Icing sugar

Instructions

Topping: In bowl, combine oats, brown sugar, walnuts, flour, maple syrup and cinnamon. Cut in cold butter until crumbly. Evenly press onto bottom of well greased 9-inch (23 cm) Bundt pan.

Cake: In large bowl, cream together brown sugar and butter. Mix in egg, sour cream and maple syrup. In small bowl, combine flour, baking soda and salt; stir into butter mixture until just combined. Stir in rhubarb, being careful not to over mix. Drop evenly over topping. Bake in 350°F (180°C) oven for 45 minutes or until inserted toothpick comes out clean. Let cool. Run knife around outside edge of cake to invert onto cake platter. Dust with icing sugar.