Every spring we harvest the lovely and plentiful Rhubarb plant. Since Rhubarb is rather prolific there is plenty to cook/bake with. What should one consider making with Rhubarb? Well, there’s always Rhubarb pie, but why not switch things up with this recipe for Rhubarb Struesel Coffee Cake?
“Rhubarb, a reliable perennial, rewards the gardener with ample fruit from early spring until strawberry season, which in our area is the first week of July. Rhubarb cake with a nice sweet and sour balance between the crumb topping and the fruit, is especially good as a morning treat. To preserve rhubarb for winter use, chop the stalks into 1-inch pieces and freeze in self-sealing bags.” -From the cookbook, From the Cooks Garden
1 ¼ cups milk
1 tablespoon white distilled or cider vinegar
2 ¼ cups unbleached all-purpose flour
1 teaspoon baking soda
½ teaspoon fine sea salt
8 tablespoons (1 stick) unsalted butter, at room temp.
1 ½ cups packed light or dark brown sugar
1 large egg (Duck eggs are GREAT for baking!)
3 cups rhubarb sliced ½ inch thick
½ cup packed light or dark brown sugar
½ cup old-fashioned rolled oats
1 ½ teaspoons ground cinnamon
o Preheat oven to 350 F and lightly butter and flour a 9 by 13 inch baking pan
o Combine the milk and vinegar and let stand until the milk curdles (about 5 min.)
o Mix the flour, baking soda, and salt in a large sized bowl
o Cream the butter and brown sugar together in a medium bowl with an electric mixer on high speed until light and fluffy (about 3 min.)
o Beat in the egg
o Then, beginning with the flour, in three additions, use a spoon to stir in alternating portions of the flour and curdled milk, mixing just until smooth (be sure not to over mix)
o Fold in the rhubarb
o Spread the batter evenly in the pan.
o Mix the brown sugar, oats, and cinnamon in a small bowl with your fingers until blended.
o Sprinkle evenly over the batter
o Bake until a toothpick inserted in the center of the cake comes out clean (about 35 to 40 minutes)
o Allow to cool.