Got Rhubarb?

The Pantry Warrior strikes again! 

 

When you have rhubarb it’s best to get on with doing something about it.  As you can see - that pan of deliciousness I made this morning has already been violated.  This is a terrific combination of tart and sweet and includes a crunchy streusel topping that should hold-up to vanilla ice cream.  Recipe is easy-peasy.

Rhubarb Coffee Cake

Prep:  30 mins    Cook:  45 mins   Total:  1 hr. 15 mins   Servings:  12   Yield:  1 - 9x13 inch cake

Ingredients

    1 ¼ cups white sugar

    1 teaspoon baking soda

    ½ teaspoon salt

    2 cups all-purpose flour

    2 eggs, beaten

    1 cup sour cream

    3 cups diced rhubarb

    1 cup white sugar

    ¼ cup butter, softened

    ¼ cup all-purpose flour

    Ground cinnamon for dusting

Directions

Preheat the oven to 350 degrees F.  Grease and flour a 9x13 inch baking dish.

In a large bowl, stir together 1 1/4 cups sugar, baking soda, salt and 2 cups flour. 

Whisk the eggs and sour cream until smooth, add to the dry ingredients, stir and then fold in the rhubarb. 

Pour into the prepared dish and spread evenly. 

In a smaller bowl, stir together the remaining 1 cup sugar and butter until smooth. Stir in 1/4 cup flour until the mixture is crumbly. Sprinkle the mixture on top of the cake then dust lightly with cinnamon.

Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 - 60 minutes – depending on your oven.

Pro Tip – Next time I might consider a double fist-full of chopped walnuts or for added decadence maybe semi-sweet chocolate chips.  This recipe should lend itself readily to substituting sliced tart apples, sliced peaches, fresh (not frozen) blueberries or sliced strawberries.