Our Rhubarb is coming up beautifully this year, and in abundance!  This recipe got ye ol’ ‘thumbs UP’, so I thought I’d share!

2 Cups Flour

2 t Baking Powder

1 t Baking Soda

1 t Salt

Mix these first 4 ingredients together, and then add in:

1 Egg

1/2 Cup Sugar

1 heaping Cup of Sour Cream

Mix all of that together well (I used a hand mixer–fast and got it mixed up really nicely) then add:

1 Cup Rhubarb cut into small chunks (your preference here on size)

Mix that in — and I’ve used fresh and Rhubarb I’ve had frozen for a year– fresh had a bit better taste, but the frozen worked great too and got raves–so either way will work Just cause I know my husband loves cinnamon, I’ll mix in a 1/2 t at this point, but that is optional.

Then you’ll want to get your oven preheating at 375 degrees, pour your cake mixture into a well buttered (I used Pam cooking spray only because I was using the 8″ baking dish– had I used my cast iron, I would of buttered it) 8″ Square baking dish or 8″ Cast Iron Skillet.

Now mix up with a fork or by hand in a small bowl:

1 generous T Butter

1/4 Cup Sugar

1 t Cinnamon

Sprinkle this mixture over the top of your cake batter/mixture,  toss it in the oven for 35 minutes or so, until a toothpick comes out clean or the fire alarm goes off (kidding of course!) and VOILA– homemade Rhubarb Coffee Cake!  YUM. You could also sub apples for the Rhubarb too!

Enjoy!

Lisa