Monday, June 1, 2009
This shall be known in my house as the spring of rhubarb! Really, how many recipes for rhubarb do I need? This one, however, is the one. If I can only ever make one rhubarb dish again, it will be this coffeecake.
This recipe came to me from another mom at Anna's school. Last year, when I organized an ObamaMama bake sale (we raised $1,200!), this cake was one of the items donated for sale. Being concerned about quality assurance on our products, I dutifully tasted it and decided that it had to be mine.
Six months later, I received a note from Heidi (the baker of said cake) saying that it was time to harvest her rhubarb and would I like some, along with the recipe for her coffeecake. As good as whispering sweet nothings into my ear, that was!
And now, dear readers, I bestow upon you the same gift (well, minus the rhubarb). Enjoy!
Springtime Rhubarb Coffeecake (modified from A Taste of Oregon)
1 c. sugar
1/2 c. butter
1 c. buttermilk
1t. baking soda
1 t. vanilla
1 c. white flour
1 c. whole wheat pastry flour
2 c. finely cut rhubarb
For the topping:
1T. butter (cut into little pieces)
1 T. cinnamon
1/2 c. brown sugar
1/4 c. oats
(I also added a couple tablespoons of ground flax)
Mix cake ingredients except rhubarb in a large bowl. Stir in rhubarb. Pour into a 9x13 inch pan. Combine topping ingredients and sprinkle over cake batter. Bake at 350 F. for 35 minutes (note: it may be a lot longer if you have added more rhubarb).
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I'm glad you liked it! Have you ever made rhubarb syrup?
Cook a bunch of rhubarb in a small amount of water, add sugar, add fresh lime juice, strain. Eat the strained rhubarb as a spread, serve the rhubarb juice like lemonade - add water and optional vodka. Garnish with lemon balm.
The syrup freezes really well!
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