Introducing our Rhubarb Coffee Cake, a perfect balance of tangy rhubarb and sweet cake. This delightful treat pairs exceptionally well with your morning coffee or as an afternoon snack. Here’s how you can make this delicious cake from the comfort of your own kitchen.
Ingredients
- 1 1/2 c. sugar
- 1/2 c. butter
- 1 egg
- 1 c. buttermilk
- 2 c. flour
- 1/2 tsp. salt
- 1 tsp. soda
- 1 c. buttermilk
- 2 c. rhubarb, finely cut
- 1 tsp. vanilla
Baking Instructions
- Cream sugar and butter.
- Add egg and beat well.
- To creamed butter, sugar and egg, add alternately buttermilk with mixture of flour, salt and soda.
- Mix well.
- Add rhubarb and vanilla.
- Pour into greased 9 x 13-inch pan and add Topping.
Calorie: 250
Total cooking time:1 hour
Difficulty level: Intermediate
The Great Rhubarb Rebellion: A Tale of Baked Redemption
Ah, the humble rhubarb. The tangy troublemaker of the vegetable world, masquerading as a fruit. You see, not many people know this, but rhubarb is actually a vegetable trying its darnedest to pass as a fruit. It’s a culinary scandal! Today, we’re going to whip up a delicious Rhubarb Coffee Cake and give this undercover veggie its moment in the spotlight.
The Sweet Beginning: Sugar, Butter, and a Solo Egg
First off, we’ve got our sugar and butter. Now, I know what you’re thinking, “Shouldn’t those two be in a candy recipe?” But trust me, they’re just here to make our cake sweet and moist. Cream those two together until they reach the consistency of fluffy clouds.
Next up, our brave egg. This little guy is going to bind our ingredients together like a culinary mediator, ensuring sugar and butter play nice with everyone else. Add the egg in and beat it well. This isn’t an egg’s usual gig, but it’s stepping up to the plate for our rhubarb cause!
The Buttermilk Ballet: Flour, Salt, and Soda’s Grand Entrance
This is where the real fun begins. You’re going to add alternately buttermilk and a mixture of flour, salt, and soda to your creamy concoction. It’s like a dance, folks – two steps buttermilk, one-two step flour mixture. Repeat until everything is mixed well.
Now, a word of caution. During this delicate process, your kitchen may start to resemble a flour warzone. Fear not! This is completely normal. In fact, if your apron doesn’t look like you’ve just survived a surprise snowstorm, you’re probably doing it wrong.
The Rhubarb Revelation: Tangy Twists and Vanilla Victory
Next, we’re adding the star of the show – the rhubarb! Finely cut it, like you’re preparing it for a vegetable audition in a fruit salad. You want your rhubarb to blend seamlessly into the batter, just like it blends into the fruit world.
Then, a dash of vanilla. This is the secret ingredient that makes everything taste like it was kissed by a unicorn. It’s the whisper of sweetness that perfectly balances out our tart rhubarb. Mix everything together and take a moment to admire your handiwork.
The Baking Finale: Into the Oven, My Friend!
Finally, pour your batter into a greased 9 x 13-inch pan, add your chosen topping (I recommend a crunchy streusel, but that’s a story for another day), and pop it into the oven. As the cake bakes, you can sit back, relax, and ponder the existential questions of life, like why rhubarb is considered a fruit when it’s clearly a vegetable.
In the end, you’ll have a delicious Rhubarb Coffee Cake that not only tastes amazing but also has a story to tell. It’s the story of an undercover vegetable, a rogue egg, a sugar-butter duo, and a dancing buttermilk.
And remember, if anyone asks, “Isn’t rhubarb a vegetable?” just wink and say, “That’s what it wants you to think.”
