The warm weather has arrived, everyone is getting into summer mode now and I can’t complain! Although I can’t say my hair likes it…humidity + curly hair = some interesting hair days.
Our moving date is now just over a month away, and I have been on a mission to eat things lurking in the back of the freezer to reduce the amount of food we have to transport to the new casa. A few weeks ago, I was successful on using up a lonely pie crust, and this week my mission involved some frozen rhubarb. Rhubarb recipes are rampant this time of year and despite the fact that my rhubarb was not fresh, I was still determined to use it up!
I spotted this recipe and already had the majority of the ingredients on hand, so it was a winner. I took the rhubarb out of the freezer one day ahead of when I was planning to make the cake. I put it all into a colander over a large bowl to catch the water that would drain off as it defrosted. I also squeezed as much water as I could out of it once it was fully defrosted. I don’t know if this was necessary, but I was afraid of excess liquid because it had been frozen. If you use fresh rhubarb, this shouldn’t be an issue.
This cake was honestly so so sooooo easy to whip up and in the end was a crowd pleaser. I had to scramble to take a picture of the last piece before it got devoured. The crumble topping is definitely the star in my opinion. The cake itself is light and not overly sweet due to the tartness of the rhubarb. Combined with the sweet buttery, cinnamon sugar topping, it’s perfect.
When I was a kid, I would eat a piece of rhubarb like celery, but dipping the end in brown sugar before each bite. While this was delicious, I see this cake as the grown up evolution of that snack. If you aren’t sure about rhubarb, give this cake a try, and then wait for the fight over the last piece! After all, rhubarb is technically a vegetable, and we’re all looking for ways to eat more veggies…riiiiight?
Rhubarb Coffee Cake
From Canadian Living
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 eggs
- 1 tsp vanilla
- 2 cups all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup buttermilk
- 2 cups chopped rhubarb (I probably used close to 2 1/2 cups)
- 1/2 cup brown sugar, packed
- 1/4 cup sliced almonds (or any other nut)
- 1 tbsp all purpose flour
- 1/2 tsp cinnamon
- 2 tbsp butter, melted
Grease a 9 inch spring form pan, set aside. Preheat oven to 350 degrees.
Combine first four ingredients of topping in a small bowl and stir to combine. Pour in melted butter and mix with a fork until crumbly. Set aside.
In a large bowl, beat butter and brown sugar until light and fluffy. Beat in eggs, 1 at a time until fully incorporated. Beat in vanilla.
In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
Add flour mixture to butter mixture alternately with buttermilk, making 3 additions of flour, and 2 of buttermilk. Fold in rhubarb just until combined.
Scrape into prepared pan. Sprinkle topping over batter.
Bake for 1 hour – 1 1/4 hours or until a toothpick comes out clean. Mine was done around 1 hour, so keep your eye out around that mark.
Let cool in pan on cooling rack for 5 minutes. Remove sides of pan and cool completely.