Rhubarb! Oh, how I love thee.
This is the part where I talk about living on a farm with (almost) unlimited amounts of rhubarb, berries and apples at my fingertips, and you all hate me.
Well, I hope you can try and not hate me, and maybe just settle for bitter jealousy? Or let's become friends and you can come visit and I'll give you a cake to make up for it. But seriously, can I just mention one more time how lucky I am to live on a farm that grows so many incredible fruit and veggies? I don't ever want to leave!
Although I'm a real chocolate girl....I have to say that this just might be my favorite cake in the world. It definitely wins best coffee cake, hands down. It's just so light and fluffy, and the pieces of rhubarb bring such a delightful balance with their tartness. The minute our rhubarb is long enough to justify picking it...this cake will be baking in our kitchen. Now that's a fact.
I also love the fact that this recipe comes from my great grandma. Baking runs in the family!
Rhubarb Coffee Cake
recipe from: My Great Grandma Enid!
1/2 cup butter
1 1/2 cup brown sugar
1 tsp vanilla extract
1 cup sour milk (mix 1 cup milk with 1 tbsp vinegar/lemon juice - let stand for 5 minutes before using)
1 tsp baking soda
2 cups flour
1 1/2 cup rhubarb, chopped
1/4 cup sugar
1 tsp cinnamon
1) In a large mixing bowl, cream together butter and sugar.
2) Beat in eggs and vanilla until light and fluffy.
3) Mix in sour milk and baking soda.
4) Add flour and mix until just combined.
5) Stir in rhubarb pieces.
6) Pour batter into a greased 9x13 pan, and top with cinnamon and sugar.
7) Bake at 350 degrees for 30 minutes.
This is best served the first day, although it rarely lasts longer than that at our house anyway!
Now go and find some rhubarb and make this cake asap!