Posted on June 7, 2011 - by

Ravishing Rhubarb Cake

Tis the season for rhubarb in our neck of the woods and we have quite a handsome specimen just outside our garden. I’m not crazy for rhubarb–my mother used to stew it into a slimy, sinewy mass that didn’t hold much appeal for a kid. But I hate to see it go unused and I imagined there might be an easy way to make it into a tasty coffee cake. I fooled around with a recipe from Cooks.com and came up with just that: easy and tasty with ingredients I had on hand. We liked it well enough to repeat, only this time I added chopped strawberries and a crunchy oat topping. And vanilla ice cream on top. I give you this!

Rhubarb-Strawberry Coffee Cake with Streusel Topping

1 1/4  cup brown sugar

1/2 cup butter, softened

1 egg

1 cup milk or buttermilk

1 tsp baking soda

2 cups sifted flour

1 tsp vanilla

2 cups rhubarb, chopped

1 cup strawberries, chopped

For the topping: 1/4 C. butter, 1/3 C brown sugar, 3 TBSP flour, 4 TBSP rolled oats

Cream the butter and sugar, and add the egg. Sift together flour and baking soda and add to creamed mixture with the milk and vanilla. Fold in the rhubarb and strawberries. Pour into greased 9 x 11″ pan. Blend topping ingredients until pea-sized with a pastry blender and sprinkle on top of the cake. Bake at 350 for 30-35″.

 

1 Comment

We'd love to hear yours!

Trackbacks/Pingbacks

  1. Lucy’s Recipe Round-Up | Lucy Burdette - July 8, 2012

    […] forget this strawberry-rhubarb coffee cake–it’s one of the recipes coming in DEATH IN FOUR […]



Leave a Reply


Here's your chance to speak.

  1. Name (required)

    Mail (required)

    Website

    Message

Previous
Next