One of the first crops to harvest is rhubarb, a personal favorite! I love the smell of fresh cut stalks. Rhubarb is also known as the pie plant but dessert plant is much more accurate. Below is a recipe for rhubarb cake. I found this in Capper's Farmer magazine and the recipe was submitted by Karen K Will. I adjusted the recipe to include more rhubarb and topping.
Great take on a coffe cake and who wouldn’t want cake for breakfast!
Rhubarb Cake
Cake:
2 cups all -purpose flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1/3 cup of honey
1 egg
1 cup of sour cream
2- 3 cups of sliced rhubarb
Topping:
1/3 cup sugar/ or brown sugar
3/4 tsp cinnamon
3 Tbs melted butter
1. Preheat oven to 350 degrees. Butter a 2 qt casserole dish.
2. Whisk together flour, baking powder, baking soda and salt.
3. Add honey, egg and sour cream and blend. Stir in chopped rhubarb. Set aside and make topping.
4. Mix together sugar, cinnamon, and melted butter.
5. Pour and spread batter in dish. Top with sugar cinnamon mixture.
6. Bake for about 40 minutes or until a toothpick inserted in the center comes out clean.
Enjoy as a breakfast cake plain or with whip cream.
To learn more about growing rhubarb check out this post.
Rhubarb is a beautiful perennial plant. It does well with partial shade. Rhizomes can be purchased from your favorite online nurseries.
More delicious rhubarb recipes:
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