Rhubarb coffee cake

 

Not the most photogenic cake, but absolutely the best way to use rhubarb from the garden.

This has a brown sugar topping, which you should make before starting the cake part. Melt 1/2 cup butter in a medium bowl in the microwave. Stir in 3/4 cups brown sugar and 1/2 cup white sugar. Then mix in 1/2 cup flour. It will make an ugly paste. This is fine. Set it aside.

Now make the cake part. Grease and flour a 9X13 pan and preheat oven to 350F.

Mix together 2 cups flour, 3/4 cups sugar, 1/2 tsp salt, 1 tsp baking soda. At this point you can add nutmeg and/or cinnamon. I usually add 1/2 tsp of nutmeg. Make a well in the dry ingredients. Take a 1 cup measure and beat 2 eggs. Pour it into the well then fill the cup up with sour cream or Greek yogurt. Scrape that into the well. Fold wet and dry ingredients together. It will be very thick. This is more like a muffin or quick bread batter than cake batter. 

When there's only a little bit of dry flour left, fold in 3-4 cups of chopped rhubarb. This is super blurry, but shows the proportion of rhubarb to batter, which is almost 1:1.

Once you've folded the rhubarb in, scrape it into the prepared pan and smooth down evenly. 

Now take the weird topping paste, and scatter it over the top, in chunks. 

Bake for 45 minutes or until a toothpick comes out clean and the cake springs back when you poke it. It will sink after cooling. If you want a fluffier cake, cut the topping in half. This will also get more moist the longer you keep it. 

Rhubarb coffee cake

Preheat oven to 350F and grease and flour a 9X13 pan

Topping:

1/2 cup butter

3/4 cup brown sugar

1/2 cup white sugar

1/2 cup flour

Cake:

2 cups flour

3/4 cup sugar

1/2 tsp salt

1 tsp baking soda

2 eggs, beaten

1 cup sour cream or Greek yogurt

3-4 cups sliced rhubarb

For topping, melt butter. Mix in sugars and flour. Set aside.

For cake, stir together dry ingredients in large bowl. Make a well and add in beaten eggs and sour cream or yogurt. Fold together until almost completely combined. Add rhubarb and fold until combined. Spread mixture in prepared pan and bake for 45 minutes. Cake should spring back if poked with a finger and a toothpick should come out clean.