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Rhubarb Coffee Cake Recipe

By thevintagemixer · From Open Recipes · 13 ingredients
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Why it works: Chia and rhubarb share more aroma than cooks usually use. They rank in the top 8% of all ingredient pairs, and 4 recipes mention both. Both carry coumarin, which smells sweet, hay. The science ↓

The recipe

Ingredients

Contains: egg, milk, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By thevintagemixer. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Chia + rhubarbtop 8% of all pairs
    Aroma overlapstrong
    Mentioned together4 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Coconut + chiatop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together66 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Coconut + wheattop 6% of all pairs
    Aroma overlapstrong
    Mentioned together188 recipes

    Shared aroma: nonanal (fat, citrus).

  4. Wheat + nutstop 6% of all pairs
    Aroma overlapmoderate
    Mentioned together57 recipes

    Shared aroma: furaneol (caramel, strawberry).

  5. Sugar + buttermilktop 6% of all pairs
    Aroma overlapstrong
    Mentioned together2,973 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the chia

The recipe marks chia as optional. How well each one fits the dish's main ingredients (coconut, sugar, egg, wheat, buttermilk, rhubarb, nuts):

  1. Cinnamonbetter flavor fit
  2. Nutmegbetter flavor fit
  3. Gingerbetter flavor fit
  4. Chiathe original

Fit is the average pairing score against coconut, sugar, egg, wheat, buttermilk, rhubarb, nuts. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).