Marcia’s Rhubarb Coffee Cake

If you missed my last post for a  rhubarb recipe you also missed out on how much I LOVE rhubarb. So, to spread the rhubarb recipe love I’m sharing Marcia’s recipe for rhubarb coffee cake.

My parents have a HUGE rhubarb patch with 8+ mounds of rhubarb so growing up we had rhubarb desserts quite often. The rhubarb patch was something my Grandpa and Grandma had when they lived at the farm and I have lots of memories of my Grandma coming out to the farm with a brown paper bag and knife to pick rhubarb. When I moved away from home, one of the first things I wanted for my yard was rhubarb from the farm. Now I have a lovely mound of rhubarb of my own!

Ok, so back to this delicious coffee cake recipe. My neighbor growing up, Marcia, would call up and see if she could stop over a pick rhubarb a few time every year and since we have plenty we always welcomed her over. At least once a summer Marcia would bring over  a rhubarb coffee cake and we finally asked for the recipe one time and boy am I ever glad!

Rhubarb Coffee Cake

Rhubarb Coffee Cake

  • 1/2 cup butter
  • 1 1/2 cups sugar
  • 1 egg
  • 2 1/2 cups flour
  • 1 tsp baking soda
  • 1 cub buttermilk
    • note: if you don’t have buttermilk a simple substitution is to use just less then 1 cup of milk with 1 Tablespoon vinegar or lemon juice)
  • 3 cups chopped rhubarb
  • 1 tsp vanilla
  • 1 cup brown sugar
  • 1/2 cup sliced almonds (optional)

Cream the butter, sugar, and egg together.

Combine the flour and baking soda to the creamed mixture, alternating with buttermilk.

Mix in rhubarb and vanilla.

rhubarb coffee cake

Pour mixture into a greased 9″x13″ grease baking pan.

Sprinkle with brown sugar and almonds.

rhubarb coffee cake

Bake at 350° for 50 minutes or until toothpick comes out clean.

Enjoy!

Strawberry-Rhubarb Crisp

Its been officially spring for 2 months and 10 days. Spring means lots of things but one of the things I most look forward to is Gardening. This year in my garden I FINALLY have rhubarb to harvest and was able to pick some for the first time this week!

I love rhubarb but it seems like most recipes have some much sugar in them so last year I went in search of a low-sugar rhubarb crisp recipe and found this low-sugar Strawberry-Rhubarb Crisp at allrecipes.com. This recipe is great because it uses the natural sweetness of the strawberries to offset the tart of the rhubarb. I tweaked the recipe a little bit and came up with the following, talk about a simple recipe:

Low Sugar Strawberry Rhubarb Crisp:

  • 4 cups chopped fresh rhubarb
  • 1 pint strawberries, hulled and sliced (use an egg slicer to speed up the slicing)
  • 2 tablespoons honey (more for a sweeter crisp)
  • 2 tablespoons corn starch

Topping:

  • 1 cup rolled oats
  • 1/2 cup packed brown sugar
  • 1/4 cup butter, melted

Directions:

1. Preheat the oven to 350°F

2. In a medium bowl, mix together rhubarb, strawberries, honey, and corn starch. Transfer to a 9×9 baking dish. (tip: I just mixed it right in the baking dish and tossed it with clean hands)

3. In a medium bowl, stir together rolled oats, brown sugar and melted butter. Mix together until completely combined.

4. Bake for 40-45 minutes in the preheated oven, until rhubarb is tender and the topping is toasted.

Low Sugar Strawberry Rhubarb Crisp

Low Sugar Strawberry Rhubarb Crisp

I think this is best served warm with vanilla ice cream. If you are going for the low-sugar theme serve with low-sugar ice cream, which is really good and my hubby doesn’t even know its low sugar.

I love rhubarb, so check back for some more delicious rhubarb recipes this summer! Do you have a favorite recipe you would like to share?