|Rhubarb Coffee Cake|
It's finally Memorial day. Seems like it took forever to get here. The month of May just seemed to go on for ever and ever and now here we are at the end of the month celebrating Memorial day. If you haven't been able to tell by my lack of posts, my job as consumed my life and I'm changing that starting this summer.
I'm ready to start summer big time. I'm ready to go ride my bike on a hot summer day down to the lake. I want to take the dogs for a walk in the early morning and not feel rushed to get home so I can get ready for work. I want to go camping and cook over an open fire and make smores with different kinds of chocolates. I want to lounge outside reading a good book (still working on which book to read). I want to go hiking on a nice summer day. I am also ready to just hang out at the pool.
I'm also ready to do a little more baking and cooking this summer. I'm going to go to the farmers market and pick all that awesome produce that I just don't have room for in my garden. I want to make some new and interesting dishes with what I find at the farmers market. I'm ready to have some fun in the kitchen.
I planted rhubarb in my garden about 2 years ago and then last year I got a couple plants from my mom's old house and planted them in my garden. This year all of my plants look amazing. I'm going to have to get creative with using rhubarb.
Last year I made some pie with the rhubarb and it was really good. Brought back memories of my childhood when my mom use to make rhubarb pie. This time I'm trying out a new recipe I found online. It's Rhubarb Coffee Cake. The picture on the blog grabbed my attention right away and I just had to make it.
So I got up early this morning and after walking the dogs I went out to the garden and got some fresh rhubarb. Now if you don't have rhubarb as handy as I do just go to your local farmers market. You'll find plenty of it there right now. It's prime rhubarb time.
This recipe was super easy to make. The recipe did call for 1/2 pound of rhubarb,but of course the battery in my scale was dead. So I did the next best thing. I estimated. I measured out about 1 1/2 cups of rhubarb and called it good. I also of course had no baking powder left so I had to improvise with that a bit too. It called for 1/2 teaspoon of baking powder so I added 1/4 teaspoon of cream of tarter and 1/8 teaspoon of baking soda together and added that to my cake batter.
Hope you give this recipe a try. I don't think you'll be disappointed. I also hope that you come back and see what else I've got cooking in the kitchen.
Rhubarb Coffee Cake
Preheat the oven to 325 F and grease a 8X8 pan and set aside.
1 1/2 cups diced rhubarb
1/4 cup sugar
2 teaspoons cornstarch
1/4 teaspoon ginger
Dice the rhubarb and in a small bowl toss with sugar cornstarch and ginger. Set this aside.
1/3 cup brown sugar
1/3 cup sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
1/8 teaspoon salt
1 stick of butter melted
1 3/4 cups all purpose flour
In a medium bowl mix sugars, spices and salt together. Add melted butter and mix well. Slowly add the flour to this mixture. It will get to a doughy consistency. Set this aside.
1/3 cup sour cream
1 egg yolk
2 teaspoons vanilla
1 cup sifted flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon of salt
6 tablespoons softened butter, cut into small chunks
In a medium bowl mix sour cream, egg, egg yolk and vanilla together. Add sifted flour, baking soda, baking powder and salt. Add softened butter and mix until the softened butter has been incorporated.
Reserve 1/3 cup of batter.Put the rest of the batter in the prepared pan. Take the rhubarb mixture and sprinkle on top evenly. Drop little spoonfuls of the 1/3 cup of reserved batter on top of the rhubarb. Using your fingers crumble the crumb topping on top. Bake for 45-55 minutes. Cool completely before serving.
Original recipe from Jamhands.net