Sunday, July 27, 2014

Rhubarb Coffee Cake

A moist and fluffy cake is studded with tart rhubarb and topped with a sweet and crunchy crumble topping.

Hun... What's for Dinner? | Rhubarb Coffee Cake

A few weeks back was our first trip, of the year, to the farmers market. I was excited to see rhubarb, since my rhubarb has not been growing very well since I've planted it. I am thinking that the soil in our back yard may be too hard and may contain too many rocks. You can't dig very far, before encountering several rocks, which may be a reason my rhubarb isn't thriving. Another reason may be the plants that grow every year. When we first moved here, the landscaping of the back yard really excited me. There are gorgeous Chinese cherry blossom trees which bloom every spring, tiger lilies galore, queen Anne's lace and irises. It's quite a site to behold in the middle of summer. But along with the pretty comes the wild growing plants, that I say look a lot like poison ivy. It isn't though, because I've touched it several times with no issue. It over grows my rhubarb, no matter how often I cut it back. I will need to find an alternative, if I ever want to be able to cook with the rhubarb I am trying to grow.

So, when I saw rhubarb, I quickly grabbed a bunch to bring home. I love baking with rhubarb. I grew up eating rhubarb with a cuppa sugar and many of the neighbouring kids would come over for rhubarb with sugar. Mom also loved making rhubarb cake, and strawberry rhubarb pie. Since I love cinnamon with rhubarb, I thought a coffee cake would be a great way to bake with my rhubarb. Boy was I right!! The cake is moist and fluffy, and is studded with tart pieces of rhubarb. The contrast of sweet and tart is spectacular and the crunch from the topping adds wonderful texture. We gobbled this coffee cake up in the matter of days. The kids absolutely LOVED it, which surprised me, because they always say rhubarb is too tart. This is a lovely way to use that bountiful summer rhubarb.

Hun... What's for Dinner? | Rhubarb Coffee Cake

Rhubarb Coffee Cake

1/4 C shortbread cookie crumbs (I crushed two store bought shortbread cookies)
1/4 C flour
3 Tbs brown sugar
2 Tbs quick cooking oats
1/2 tsp cinnamon
3 Tbs melted butter

1/4 C butter, room temperature
3/4 C sugar
2 eggs
2 Tbs apple cider vinegar
2 1/2 tsp vanilla
1/4 C milk
1 1/2 C flour
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2 c rhubarb, peeled and chopped

Preheat oven to 350 degrees F. Spray and 8-inch baking dish with cooking spray and/or line with parchment paper. Set aside.

In a small bowl, combine the shortbread crumbs, flour, oats, brown sugar and cinnamon. Stir in melted butter, until mixture resembles coarse crumbs. Set aside.

In a mixing bowl, beat the butter and sugar and light and fluffy. Beat in the egg. Mix the apple cider vinegar with the milk and let sit a few seconds. Add the curdled milk and vanilla to the egg mixture; mix well to combine.

Add in the flour, baking powder, baking soda and salt; mixing just to combine. Fold in the rhubarb and pour into prepared pan. Sprinkle evenly with oat topping. Bake for 45-50 minutes, until a toothpick inserted in the center of the cake comes out clean.


Nettie Moore said...

Looks amazing Loo Hoo! I love rhubarb and coffee cake! Nettie

Wendy Klik said...

Hi Cindy, I just stopped by to let you know that I nominated you for Most Inspiring Blog award. You can see the post at http://adayinthelifeonthefarm.blogspot.com/2014/07/wow-i-am-honored.html. Thanks for being an inspiration to me.