Saturday, July 16, 2011

Sweet Saturday -- yummy rhubarb

I've been wanting to post about the rhubarb for a long time now because I've been enjoying it so much this year.  I've always liked rhubarb and it was one of the first things I planted in my Cleveland garden when Matthias and I moved in over seven years ago.  Our plant was a division from my mom's and once it was big enough I would harvest some, add some sugar to it and roast it in the oven or cook it down in a pot on the stove.  I never harvested as much as I could have and I always regretted that.  Fast forward to now on the farm.  There are big rhubarb plants here beside the potting shed.  I was determined to make use of them and I was finally inspired when I found a recipe in MaryJanesFarm magazine for rhubarb coffee cake.  It has plenty of butter and sugar and is delicious. 




I have lost count of how many times I've made it this spring and early summer.

Rhubarb Coffee Cake
1/2 cup butter, softened
1 1/2 cups sugar (you can decrease this amount a bit if you would like)
1 egg
1 cup buttermilk
1 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
1 teaspoon salt
2 cups rhubarb, chopped (the recipe calls for finely chopped, but I like it better with big chunks of rhubarb, it's up to you)

Topping (it's optional, but I wouldn't leave it off)
1 tablespoon butter
1 tablespoon cinnamon
1/2 cup sugar (or a bit less if you would like, I just watch the consistency of the topping and judge by that)
  • Preheat oven to 350 degrees F.  Grease  an 8" square glass baking dish.  
  • In a large bowl cream together butter and sugar.   Stir in egg, buttermilk and vanilla and mix well.
  • In a separate bowl combine flour, baking powder and salt.  Stir into wet ingredients.  Stir in rhubarb.
  • Pour batter into prepared baking dish.  Combine topping and sprinkle evenly over cake.  Bake for 35-45 minutes, or until toothpick inserted into center comes out clean.  In my experience it takes a lot longer than this.  Check it, but plan for at least 55 minutes to over an hour before it's done.

Because I was enjoying the rhubarb so much and because I got on a canning kick, I decided to try to can some, too.  The process was very simple.




Clean the rhubarb and cut into 1/2 to 1 inch pieces and put it into a non-reactive pot with 1/2 cup sugar for every 4 cups of rhubarb.




 Let stand for 4 hours to draw out the juice and then simply bring to a boil and boil for only one minute.  Pour into jars leaving 1/2 inch headspace and process in a boiling water bath for 10 minutes.




Now I'll be able to have rhubarb in the dead of winter.  This canned rhubarb would make a simple pie and would be great served over ice cream.  While I was busy picking and cleaning and cutting up the rhubarb for canning, I decided to preserve some in the freezer, too.  Now I can use the frozen rhubarb in my coffee cake recipe, whenever I want to.  Well, at least, until I run out.

For more sweetness, drop by Diana's blog where she's celebrating Sweet Saturday!

14 comments:

  1. oh, I love rhubarb sweet goodies...the perfect touch of tart too! Happy Sweet Saturday! POP ART MINIS

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  2. You know I had not thought about a rhubarb coffee cake it looks so good ! Here we often make rhubarb juice. Have a great Saturday Anne :)

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  3. this looks sooo good (the coffee cake)

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  4. never had a rhubarb before so I have no idea how they would taste but you make sound like they are the most delicious vegetable in the world.

    have a sweet day.

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  5. Dearest sweet anne, yummie post!! That coffee cake looks really good! I hope your weekend is off to a good start! Have a lovely merry happy sunday sweet friend! Love to you!

    ps: Your new blog banner looks awesome!

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  6. I haventhad rhubarb since i was a kid. I seem to recall eating it like celery. Your recipe looks delish...but i'll wait til im off my diet to try it...

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  7. Thanks for sharing this recipe. I love rhubarb, but haven't seen it in the shops for ages, pity! Valerie

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  8. ooooo - I love rhubarb, and this recipe sounds yummy!! Haven't had rhubarb for years, but now am inspired to buy some!!! Thanks Anne.

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  9. Now this is a way I would happily eat rhubarb..the cakes look and sound delicious! My memories of rhubarb are my mum's very tart tarts!! :)
    Thankyou SOOOO much for all your healing thoughts. They were most certainly and gratefully received, you gorgeous girl you!
    ps love your new header with the little chickadees (so sweet!) and your new stamps (from previous post) look amazing. How exciting :)xx

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  10. My Dad grows heaps of rhubarb. When it comes into season I am definately going to try that cake. Looks absolutely delic! Julie

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  11. I'm not familiar with rhubarb, but you make it sounds so delicious and to die for. Got to do this cake as soon as I can get some rhubarb!

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  12. Oh, YUM! Coffee cake is my weakness (I make banana chocolate chip). The photos in your header are lovely - so summery!

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  13. oh that cake looks amazing Anne!!!! I love love love Rhubarb!!! you just made me crave some!!! wonderful post and thank you so much for participating!!!!

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  14. Thanks so much, everyone!!

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