Rhubarb Crumb Coffee Cake

When rhubarb is abundant at the local farmer's market in May and early June we buy it to make several different recipes, among them is this favorite coffee cake.  So moist and perfect balance of sweet and tart from the rhubarb.  I often think of my mother-in-law Christine because she loved rhubarb and made her famous rhubarb sauce which is included the original Foley cookbook.  

1/2 cup butter, softened
1 1/2 cups sugar
2 eggs
1 teaspoon flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon ground nutmeg
1 cup buttermilk
4 cups chopped fresh rhubarb



Topping:

1 cup all purpose flour
1/2 cup packed brown sugar (I used dark brown sugar)
1 teaspoon cinnamon
1/2 cup cold butter, cubed

In a large bowl, cream butter and sugar until light a fluffy.  Add eggs, one at a time, beating well after each addition.  Beat in vanilla.  Combine the dry ingredients;  add to creamed mixture alternately with buttermilk.  Stir in rhubarb.  Pour into a greased 9 x 13 inch baking dish.

In a small bowl, combine the flour, brown sugar and cinnamon.  Cut in butter until mixture resembles coarse crumbs.  Sprinkle over batter.

Bake at 350 degrees for 45-55 minutes or util a toothpick inserted near the center comes out clean.  Cool on a wire rack.  

Fresh Rhubarb Cake with Vanilla Sauce

Kerry made this recipe this week and raved about it.  Since rhubarb season is relatively short, May and June this year, I bought another bunch of this Michigan variety at the farmers market yesterday.  Before the rhubarb is gone from the market in a few weeks, in honor of my mother-in-law, Christine MacIver Foley, I will make her "Rhubarb Sauce" for Paul and serve it over vanilla ice cream.  Simple and delicious, a season ending treat!  The recipe is on the blog in the original Foley Family Cookbook. 

Cake
2 tablespoons butter, softened
1 cup sugar
1 egg
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 cups fresh diced rhubarb

Streusel Topping
1/4 cup flour
1/4 cup sugar
2 tablespoons butter, melted

Vanilla Sauce
1/2 cup butter, cubed
3/4 cup sugar
1/2 cup heavy cream
1 teaspoon vanilla

Cream butter and sugar until light and fluffy.  Beat in egg.
Add flour, baking powder, baking soda and salt. 
Add buttermilk. 
Fold in rhubarb.

Pour into a greased 9 inch square baking pan.(My favorite baking pan line is Fat Daddio's Anodized Professional Series). 

Bake at 350 degrees for 40-45 minutes or until a toothpick comes out clean.  Cool on wire rack. 

For sauce, melt butter in a saucepan.  Add sugar and heavy cream.  Bring to a boil; cook and stir for 2-3 minutes or until thickened.  Remove from the heat; stir in vanilla.  Makes about 1 1/4 cups sauce. 

Rhubarb Cake

 One of our favorite desserts. Add extra Rhubarb. Also great as a breakfast/coffee cake.




http://allrecipes.com/recipe/special-rhubarb-cake-2/