Rhubarb is a favorite ingredient in late spring and throughout the summer in the Midwest. I actually had never had it until middle school when we moved to the Midwest. Who really knows if it is a fruit or vegetable, but it is good!
If you are unfamiliar with rhubarb, it is easily grown and is a perennial plant. It comes in a red (sometimes with some green) stalk, you discard the leaf and then chop it up to use in various recipes. It can be fairly tart, but is great in baked goods and pairs well with strawberries. I am lucky to have two hearty rhubarb plants and was so excited to see that they were both doing very well this year (after Matt accidentally mowed one down a couple years ago!). I finally got around to making my favorite recipe. It’s an easy coffeecake, but comes out so moist and delicious! It doubles for dessert in our house and was perfect for breakfast for Father’s Day!
Rhubarb Coffee Cake
Ingredients:
1/2c. margarine
1 1/2c. sugar (adjust accordingly based on tartness of rhubarb crop)
1 egg
2 c. flour
1t/ baking soda
1/2 t. salt
1c. milk
1t. vanilla
1c. fresh rhubarb (cut into 1/2″ pieces)
Topping
1/2c. sugar
1t. cinnamon
Directions:
1. Preheat oven to 350F. Grease 9×13 pan.
2. Beat margarine and sugar together until smooth. Beat in egg.
3. Add dry ingredients and liquid ingredients next and stir in.
4. Fold in rhubarb. Pour into pan. Mix sugar and cinnamon for topping and sprinkle over top of batter. Bake 40-45 minutes.
