Rhubarb Coffee Cake Recipe

Rhubarb Coffee Cake Lazuli Farms

I've got a little story for you.

My family moved to Hanna when I was 5 years old.  We lived in town until I was around 12 years old and then we moved to a small acreage 1.5 miles from town.

If you've never been to Hanna, let me paint a picture.  It's dry.  There's no trees for miles.  The wind blows all the time.

Out on the acreage, we had clay-like soil and tried to put in a garden a few times.  Each time, we either struggled with keeping the garden watered from the well (so dry!) or the deer would demolish the crops!

But what we did have was a beautiful rhubarb plant that flourished!  My Mom made the best rhubarb cake in the summers!

When we moved to the farm, I knew I needed to plant a rhubarb plant.  I found the Prairie Shelterbelt Program and ordered a couple of packs of rhubarb.  We ended up planting 20 rhubarb plants that year!  Fast forward a few summers and we definitely have an ABUNDANCE of rhubarb here on the farm.  We bake a lot with the rhubarb, freeze lots for winter muffins & recipes, and give lots of rhubarb away.

Here's my favorite rhubarb coffee cake recipe made in a springform pan.  It's delicious served warm and shared with your favorite people!

If rhubarb is in season, stop by the Lazuli Farms farm store and grab your complimentary rhubarb with your purchase!

Ingredients:

1/2 cup butter, softened
1 cup brown sugar
2 eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup buttermilk (or 1 cup milk with 1 tbsp water removed and 1 tbsp vinegar added to make buttermilk)
2 cups chopped rhubarb

Topping ingredients:

1/2 cup brown sugar
1 tablespoon flour
1/2 teaspoon cinnamon
2 tablespoon butter, softened

Instructions:

 Grease a 9" springform pan.  Preheat the oven to 350F.

In a large bowl, mix butter with brown sugar.  Add & blend in one egg at a time. Add vanilla and blend.

In a medium bowl, mix together the flour, baking powder, and baking soda.

Add 1/2 of the flour mixture to the butter mixture and mix completely.  Then add 1/2 of the buttermilk and mix completely.  Continue alternating until completely added and mixed.

Fold in the rhubarb.

Pour mixture into the springform pan.

Make the topping by mixing the flour, sugar, and cinnamon first.  Then add the softened butter.  Spoon the mixture over the top of the cake in small pieces.

Bake for 65 to 75 minutes until a toothpick inserted in the centre comes out clean.  Let cool for 5 minutes, then remove the side.  Serve warm or cooled.

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