This is one of my favorite ways to use Rhubarb from my neighbor’s patch. It has been ready to pick for a few weeks, but I finally had time to pick some and get it all cut up. The first thing I made was this delicious coffee cake. It is super easy to make and only takes 1 1/2 cups of rhubarb. It is best to eat it warm with a dollop of whip cream on top. It is super moist and has just enough tart.
I just dice the rhubarb into small pieces. If I have bigger stalks, I usually slice them down the middle, then in half and dice away. Once it is diced up and measured, I place it in a baggie with the amount of cups on it. You can freeze rhubarb and make it later or just keep it in the fridge.
The ingredients come together quickly and once it is ready to go in the oven, it takes just 40 minutes until you have delicious coffee cake. It is perfect for brunch, afternoon snack, or dessert! My dear neighbor shared this recipe with me and now I want to share it with all of you.
RHUBARB COFFEE CAKE
Need: 9×13 pan, greased
Preheat Oven: 350 Degrees
1 1/2 Cups Brown Sugar
2/3 Cups Oil
1 Cup Buttermilk (Make your own by placing 1 T of vinegar or lemon juice in 1 Cup Milk and letting sit for 5 minutes)
1 tsp Vanilla
1 tsp Salt
1 tsp Baking Soda
2 1/2 Cups Flour
1/2 tsp cinnamon
1 1/2 Cups Rhubarb, diced
1/2 Cup Sugar
1 tsp cinnamon
Stir these ingredients together.
Mix brown sugar, oil, and egg together. Add vanilla. Beat well. Mix together the dry ingredients and add them alternating back and forth with the buttermilk/sour milk, ending with the milk.
Gently stir in the rhubarb.
Pour into a 9×13 plan. Sprinkle with the topping ingredients.
Bake at 350 Degrees for 40-45 minutes.
Serve warm with a dollop of whip cream. Also just as good served later once cooled.
Click the link to print your own copy: https://docs.google.com/document/d/1HmR-F7rAITVRCt7IgiEtiHEgfykoEMCIt4OaYaQxyDc/edit?usp=sharing
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