We have quite the patch of rhubarb now. I have learned that I can use the rhubarb all spring and summer, so we eat it quite often. Although we like several recipes, this Rhubarb Coffee Cake is probably our favorite. I don't especially like sour things, so rhubarb is not the top of my list, but I can't even tell that there is rhubarb in it. Follow the steps below for a quick, easy, and yummy coffee cake.
Rhubarb Coffee Cake
1 1/2 cup sugar
1/2 cup butter
1 egg
1 cup buttermilk ( I never have buttermilk, so I use a scant cup of milk with a tablespoon of vinegar)
2 cup flour
1 tsp vanilla
1 tsp soda
2 cup rhubarb
For topping:
brown sugar
cinnamon
Cream together sugar and butter; add egg. Mix in flour vanilla salt, soda, and the buttermilk. Fold in rhubarb and pour into a 9 x 13 pan.
Next bake at 350 for about 20 minutes. Mix together some brown sugar and cinnamon. or sprinkle cinnamon over the top of the cake then crumble some brown sugar over the top. (Sorry, I don't have measurements.) Bake an additional 20 minutes.
Eat warm or let it cool. It is delicious either way!! I freeze rhubarb by washing and cutting it then laying it on a cookie sheet to put into the freezer. Once they are frozen I bag them with two cups to a bag to use all winter.
YUM!
