Rhubarb Coffee Cake

This sweet, tangy coffee cake is a longtime family favourite on the farm and is ideal for breakfast, brunch, or an afternoon coffee break. Perfect for spring when rhubarb is plentiful!

While it’s in season, you can purchase rhubarb at our farmstand or at our local Comox Valley Farmers Markets on Saturdays.

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Ingredients:

Cake:

• ½ cup butter, softened

• 1½ cups sugar

• 1 egg

• 1 tsp vanilla

• 2 cups flour

• 1 tsp baking soda

• ½ tsp salt

• 1 cup buttermilk (or make your own: add 2 Tbsp lemon juice to milk to make 1 cup, let sit 5 min)

• 2½ cups fresh rhubarb, chopped into 1-inch pieces

• 1 Tbsp flour

  Topping:

• ¼ cup butter

• 1 Tbsp cinnamon

• 1 cup packed brown sugar

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Instructions:

1. Preheat oven to 350°F. Grease a 9x13 glass baking pan.

2. In a large bowl, cream butter, sugar, egg, and vanilla.

3. Add flour, baking soda, salt, and buttermilk. Mix until combined.

4. In a separate bowl, toss rhubarb with 1 Tbsp flour, then fold into the batter.

5. Spread batter evenly in the prepared pan.

6. In another bowl, cream softened butter with cinnamon and brown sugar to make the topping.

7. Sprinkle topping evenly over the batter.

8. Bake for 45 minutes, or until a toothpick comes out clean.

Enjoy warm or at room temperature — it’s even better the next day!