If you need to use up some end of the season rhubarb--or just like rhubarb--this recipe is for you. The recipe makes two mini cakes that are soft, sweet, and tangy with rhubarb. A crispy-sweet streusel tops the cakes and adds a nice crunch. The little cakes cook in the air fryer in 20-25 minutes. Each little cake is just right for a family of four, and the cakes also freeze nicely. I like the cakes best for dessert, warm from the air fryer and with a scoop of vanilla ice cream. The rhubarb cakes also are great for breakfast, brunch, or with your tea or coffee. Enjoy!
Air Fryer Rhubarb Coffee Cakes -- Makes Two 5-inch Cakes
1/3 cup of canola oil
1 large egg
2/3 cup of buttermilk
1/2 cup of sugar
1 1/4 cup of flour
1/2 cup of quick oats
3/4 teaspoon of baking powder
]1/2 teaspoon of baking soda
1/4 teaspoon of salt
1/4 teaspoon of cinnamon
1 cup of chopped rhubarb
Topping
1/4 cup of dark brown or brown sugar
2 tablespoons of melted butter
1/2 cup of flour
1-2 tablespoons of quick oats
1/2 teaspoon of cinnamon
In a medium bowl, whisk together well the oil, egg, buttermilk, and sugar. Add the flour oats, baking powder, baking soda, salt, and cinnamon and stir them into the wet ingredients until combined. Stir in the rhubarb. Coat two 5- X 2-inch round pans with non-stick cooking spray. Divide the batter between the two pans, smoothing the batter out in each pan. Place all of the topping ingredients in your now empty mixing bowl and stir them together until combined and crumbly. Sprinkle half of the topping on the cake batter in each pan. Lightly press the topping into the batter--just a bit. Put one batter-filled pan in your air fryer basket, put the basket in the air fryer and air fry the cake at 320 degrees for 20-25 minutes or until a pick inserted in the center of the cake comes out with no wet batter clinging to it (a few crumbs are fine). Remove the cake from the air fryer to cool and repeat the cooking process with the remaining batter. Let the cakes cool in their pans for 10-15 minutes before trying to flip them out and then inverting them, right-side-up, on a serving plate.
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