great spring rhubarb coffee cake
I remember my grandmother eating that bunch of "weeds" that grew by the garage. I hated the flavor back then...too sour. Her rhubarb pie went begging as far as I was concerned. However, my tastes have changed over the years, and I enjoy rhubarb sweets, especially if combined with strawberries! This coffee cake recipe isn't as dry as most coffee cakes because of the added fruit. It has a nice flavor. If you don't like rhubarb, blueberries, raspberries, etc. will also work. But be adventurous! Grandma would be proud of me.
Blue Ribbon Recipe
You'll convert anyone to a rhubarb fan once they try a bite of this lightly sweet and fruity rhubarb coffee cake. The strawberries add a burst of sweetness that's a nice contrast to the tartness and tanginess of the rhubarb. Slightly dense, this coffee cake would be perfect in the morning with a cup of coffee, or an ideal finish to a light spring or summer meal.
Ingredients For great spring rhubarb coffee cake
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1/3 cbutter, softened
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1 cgranulated sugar
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1 lgegg, beaten
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1 tspvanilla extract
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1 cbuttermilk
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2 call-purpose flour
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1 Tbspbaking powder (yes, 1 tablespoon)
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1/2 tspsalt
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3 1/2 cfrozen or fresh fruit of choice, thawed and drained
- TOPPING INGREDIENTS
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1 cpacked brown sugar
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1/4 cmelted butter
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2 tspcinnamon
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1/2 cfinely chopped walnuts or pecans
How To Make great spring rhubarb coffee cake
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1In a large bowl, combine butter and sugar. Beat until fluffy.
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2Add egg, vanilla, and buttermilk. Beat thoroughly.
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3In another bowl, mix flour, baking powder, and salt.
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4Add dry ingredients to the butter and sugar mixture.
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5Stir until mixed well.
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6Pour in a 9x13 greased pan.
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7Combine topping ingredients in a bowl.
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8Spoon fruit evenly, within 1/2 inch from edges.
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9Sprinkle topping evenly over the layer of fruit.
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10Bake uncovered in a preheated 350 degree F oven for 45-50 minutes until the toothpick comes out clean.
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11Let cool before serving.
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12WHEN USING FRESH RHUBARB: To tenderize it, put it in a saucepan with a little water and simmer until it's just nicely pierced with a fork. Do not sweeten it because the brown sugar topping will do that. I usually use frozen rhubarb that is room temp but will use fresh in season.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!