Rhubarb Coffee Cake
This recipe is provided by Theresa Storey, The Green Apron (stall number 45 at the Milk market)
How fantastic is rhubarb. It sits there in the forgotten corner of the garden waiting for you raid its leaves. It never complains though you don’t remember to feed it or weed it and it goes on producing for years and years. It’s one of the first spring foods growing in your garden and it keeps going for months. It can be used in so many dishes both savory and sweet. It really earns its space on the plot.
We use rhubarb in so many dishes here. In rhubarb tarts, crumbles and meringue pies, in relishes, in soup, as a stuffing for mackerel and it makes a tasty cordial.
This however is one of our best rhubarb recipes. I found it years ago in one of my Grandma’s cook books and tweaked it and it has become a favorite. It’s simple and fast and makes a good sized cake.
Ingredients
1/2 cup butter
1/2cup sugar
1 egg
1 cup buttermilk or sour milk
1tsp baking powder
1tsp vanilla
1/2tsp salt
2 1/2cup flour
grated rind and juice of an orange
Instructions
Mix up the above until smooth then add 3 cups chopped rhubarb
Serve hot or cold on its own or with cream or custard
You can substitute ginger or coriander for the vanilla, leave out the nuts or the orange and use other fruits such as apples, plums or peaches instead of rhubarb.
pour into a greased 13x 9 inch pan then sprinkle 1cup brown sugar with 1/2cup chopped nuts across the top of the batter and bake at 350 for about 45 mins.
Serve hot or cold on its own or with cream or custard
You can substitute ginger or coriander for the vanilla, leave out the nuts or the orange and use other fruits such as apples, plums or peaches instead of rhubarb.
