Rhubarb. Just seeing the word in print is enough to make my mouth water. It’s in profusion here on the farm this time of year. And when my cousins were visiting last week, we found opportunity to bake and consume more than one rhubarb dish! The coffee cake below is a longtime favorite around here that my mother-in-law found and adapted (after all, what is coffee cake without oatmeal on top?!).
Of course, the fact that we will have red ripe strawberries this week means that I’m going to have to go hunting for the perfect strawberry rhubarb pie recipe…because we all know that is rhubarb in its perfected state! Strawberry pie in and of itself is too sweet for me, but strawberry rhubarb pie is a taste of heaven on earth…which I’ve been much too long without!
Rhubarb Coffee Cake
Ingredients
Cream:
- 1½ c. sugar
- ½ c. butter
- 1 egg
- 1 c. buttermilk or 1 c. milk plus 2 t. lemon juice
- 1 t. vanilla
Add:
- 2 c. flour
- 1 t. baking soda
- ½ t. salt
Fold in:
- 3 c. chopped rhubarb
Pour in greased and floured 13x9 pan.
Top with crumbly mixture of:
- ½ c. brown sugar
- ¼ c. butter
- 1 t. cinnamon
- ½ c. oatmeal
Instructions
- Bake 35 to 45 minutes at 350 (until toothpick comes out clean).
