Don't know about you . . .but this warm spring weather has me craving RHUBARB! My family isn't huge on it . . .but me, I love that dang weed. I was planning to make my mom's rhubarb bread - but seem to have misplaced the recipe. So, I whipped up a rhubarb coffee cake instead. Yum, yum, and yum! This coffee cake is perfectly moist with a brown-sugar flavor that pairs magnificently with the tartness of the rhubarb.
Rhubarb Coffee Cake
3 Cups Diced Rhubarb
2 and 1/2 Cups Flour
1 Teaspoon Baking Soda
1 Teaspoon Baking Powder
1/2 Teaspoon Salt
1 Cup Brown Sugar
1/2 Cup Vegetable Oil
3/4 Cup Milk
1/4 Cup White Vinegar
2 Teaspoons Cinnamon, Divided
1/2 Cup White Sugar
1/4 Cup Butter, Melted
Step 1: Preheat the oven to 350 degrees Fahrenheit. Prepare a 9x13 cake pan (grease it).
Step 2: In a large mixing bowl, add milk, vinegar, egg, brown sugar, vanilla and oil. Mix until well combined.
Step 3: In a separate bowl, combine the dry ingredients: flour, salt, soda, baking powder and 1 teaspoon of cinnamon. Once combined, add to the wet ingredients and stir until just blended.
Step 4: Add the rhubarb into the mixing bowl and stir by hand until just combined. Pour into greased cake pan. Set aside.
Step 5: In a small bowl, combine the white sugar, 1 teaspoon of cinnamon and the melted butter. Stir to combine and sprinkle/drizzle across the top of the cake batter. Place pan in the oven and bake for 45 minutes - or until a toothpick inserted comes out clean.
Let cool slightly before serving.