Got Rhubarb?

Rhubarb is currently in season and if you don't already have a plant of your own you can find it at the local farm market, roadside stand and sometimes in a grocery store.  The recipe that follows is an all-purpose coffee cake; meaning that it is not restricted to rhubarb.  You could substitute apples, fresh cherries, blueberries or just about any other favorite fruit.  Between you and me the tartness of the rhubarb is a nice compliment to the crunchy streusel topping.

I made this today.....

Rhubarb Coffee Cake

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

Ingredients - Cake

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

 Ingredients- Streusel Topping

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 pan.

In a large bowl, stir together 1 1/4 cups sugar, baking soda, salt and 2 cups flour. Stir together the eggs and sour cream until will mixed.  Add to the dry ingredients and stir until smooth 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 to 60 minutes depending on your oven.

Pro Tip –  I threw a double fistful of chopped walnuts in the cake batter along with the rhubarb because that was what was left languishing on the pantry shelf.  Good pick.