Saturday, May 18, 2013

Rhubarb Coffee Cake

In April I visited the Skagit Valley Tulip festival and after I walked through the beautiful tulip fields I stopped at a fresh road stand market in the valley on my way back home. They had fresh rhubarb from their fields available so I decided to buy some to take home. I ended up making a Rhubarb Coffee Cake.


I'll admit that I had never used rhubarb in my kitchen before but was pleased with the lovely color and result.

Rhubarb Coffee Cake

Filling:
  • 3/4 cup sugar
  • 1/3 cup cornstarch
  • 4 cups fresh washed and chopped rhubarb
  • 2 tablespoons fresh squeezed lemon juice

Optional: 
You can add 1 cup fresh blueberries and 1 cup fresh strawberries or 2 cups fresh strawberries and then cut down on the rhubarb to 2 cups.

Cake:
  • 3 cups flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup cold butter
  • 2 eggs
  • 1 cup buttermilk (I used powdered buttermilk mix)
  • 1 teaspoon vanilla

Topping:
  • 3/4 cup sugar
  • 1/4 cup flour
  • 1/4 cup quick cooking oatmeal
  • 1/4 cup cold butter

For the filling:
  1. Combine the sugar and cornstarch in a sauce pot and add in the rhubarb. 
  2. Cook over medium heat until the sugar and cornstarch dissolves with the liquid that is extracted from cooking the rhubarb. 
  3. Cook for at least 2 minutes. This helps the cornstarch break down. 
  4. Remove from heat and add the lemon juice. Allow to cool.

Preheat oven to 350 degrees and prepare a 9 x 13 baking pan by lightly greasing it.

Method for Cake and Topping:
  1. Combine flour, sugar, baking powder and baking soda together in bowl.
  2. Cut in the butter.
  3. Beat eggs, buttermilk and vanilla in small bowl and add to the the other ingredients until moistened.
  4. Put 2/3 of this batter into prepared pan.
  5. Spread the filling on top of this layer.
  6. Add the remaining batter on top spreading it as evenly as you can. Don't worry if you can't cover it all. Also the batter will be sticky to deal. You can grease your fingers with a little butter to help spread the batter.
  7. In a small bowl combine the dry topping ingredients.
  8. Cut in the butter until crumbly.
  9. Spread the topping over the top of the last layer of batter as evenly as possible. 
  10. Bake in preheated oven for 50 minutes or until tester comes out clean and top begins to become golden brown. Ovens vary, so check after 45 minutes and don't worry if it takes longer than 50 minutes.







23 comments:

  1. Looks and sounds delicious! I can't wait to try this recipe!

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  2. Visiting from Pondside. Love this blog, always on the lookout for a good recipe. Have joined via FB. Diane

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  3. Anything Rhubarb will always trump any other dessert for me! Thanks for featuring such a recipe. Lucy

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  4. I can see my rhubarb patch from my window. The leaves are only about 8" above the ground, so I KNOW the rhubarb is coming ... but not soon enough!! There are several family members and in-laws who are anxiously waiting for that first batch of rhubarb "whatever". I'll be using this recipe to sample the first spring offerings from my garden. Thanks!!
    ~ Lil

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  5. Looks lovely! Two questions: 1. Can you use frozen rhubarb and would you thaw it first? 2. Could this be baked in a bundt pan?

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    1. Since you end up cooking the rhubarb with the cornstarch and sugar anyway I think frozen would be just fine and if you don't thaw it you will just have to cook it and watch it a little closer. I don't see why you couldn't use a bundt pan. You would end up with the crumble on the bottom if you take it out of the pan to cut it...

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  6. This looks so yummy!!! (Ruth, I use frozen rhubarb during the winter and I never fully thaw frozen fruit because it loses its moisture)

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  7. I love rhubarb and this looks delicious. Visiting from Pondside. So grateful for the shout out from her and her giveaway.

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  8. Looks absolutely delicious!!!

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  9. Would love to win a copy of your cookbook in Sunday's draw!

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  10. Thanks for posting this recipe. I love rhubarb..just finished printing it.
    I think I might make it today or in the near future.

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  11. I made this today and used 1 cup strawberries and 3 cups rhubarb, it turned out super good will make this again thanks for the recipe.

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    1. I'm glad you enjoyed it, Linda! Blessings...

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  12. Oh Ellen....this looks delicious. I have a huge rhubarb patch and am just starting to use it. Must give this recipe a whirl. Thanks for sharing it. We love anything/everything rhubarb over here!

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  13. I want to know how it was possible for a "Mennonite girl" not to have used rhubarb in her kitchen until now? I love the look and sound of your rhubarb cake (platz). I will try your version just as soon as the rhubarb is ready.

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    1. Lorrie, I'm the one adopted "Mennonite Girl" It wasn't until God blessed me with the rest of the girls that I was introduced to using rhubarb in my cooking! :)

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    2. God blessed us with you Ellen! Glad we could introduce you to Rhubarb amongst other Mennonite things. Thank you for what you have taught us!

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  14. I found this recipe this morning, and made it this afternoon with the first of the rhubarb from our garden - DELICIOUS!

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    1. Sandra, Glad you enjoyed it! Blessings!

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  15. I am buried in rhubarb and have been looking for new/different recipes. I found this one and did half & half rhubarb and strawberries. I just popped it into the oven and can't wait to see how it turns out. It's a different recipe than I grew up with so I'm looking forward to trying something new. I'm sure my co-workers will love it too.

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  16. I made your Rhubarb Coffee Cake this weekend and it was delicious. I'll be making it again. Thanks for posting your recipe.

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    1. Carmella, I'm happy to hear you enjoyed it!

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