Rhubarb Coffee Cake for Breakfast or Brunch


Rhubarb coffee cake guest post from Jessica at Simply Healthy Home

After a long Michigan winter we get desperate for the warmer weather, grass, and fresh produce of spring. One of the first crops that comes up in my garden is rhubarb. I anxiously wait for those shoots to pop up, then I know garden season has begun for me.

Start your day with a freshly baked rhubarb coffee cake!

I was excited to get rhubarb plants in the ground when we first moved here. It was the first real, regular crop we put in the ground. However, I didn’t really think beyond growing it. I had a bunch of rhubarb plants producing but didn’t know what to do with it outside of rhubarb pie and jam. (You can only eat so much rhubarb pie!)

The first few years I started researching recipes and finding ways to use rhubarb. I even came up with a little sugar free rhubarb strawberry crisp. My favorite recipe experiment, though, was a moist coffee cake! This recipe is my go-to spring dessert for potlucks and family events. I always come home with an empty pan, the ultimate compliment for a baker.

What I love about this cake is that it isn’t fussy and is quite easy to throw together. I’m a big fan of food being good and simple. You don’t need complicated recipes that involve hours in the kitchen to make a good dish.

My kids even love this one even though they are not the biggest rhubarb fans. It is perfect when served warm with a cup of coffee.

Start your day with a freshly baked rhubarb coffee cake!

Rhubarb Coffee Cake

Ingredients:

  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon sea salt
  • 1 1/2 cups sugar
  • 1 egg (room temperature)
  • 1 stick softened butter
  • 1teaspoon vanilla extract
  • 1 cup sour cream
  • 2 cups chopped rhubarb

Directions:
Grease and flour a 9″ X 13″ baking dish. Preheat oven to 350 F. Mix together flour, baking soda, cinnamon and salt. In a separate bowl, cream together butter, sugar, vanilla and the egg until creamy. Alternate adding sour cream and dry ingredients until all are mixed into batter. Add in the rhubarb and fold into batter until well combined. Pour into baking dish and spread evenly. The batter will be thick, but don’t worry, the rhubarb makes this cake nice and moist. Lightly sprinkle with a touch of sugar. Bake for 40-50 minutes, until the top is golden brown and a toothpick comes out clean.

 

Meet JessicaJessica loves to learn and share about natural living, from whole foods to herbal remedies. With a desire to take care of her family through natural means, she has spent a lot of time researching and experimenting to find what fits best in her lifestyle. Struggling with her health for a few years after a miscarriage, she tested positive for Hashimoto’s and is currently working on healing through diet and natural supplements. Jessica started her blog Simply Healthy Home to share her family’s journey to being healthy and happy. You can follow her on Facebook, Pinterest and Instagram. All photos by Jessica.

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