Growing up I had rhubarb growing in my back yard, so it was one of the first things that I learned to incorporate into my baking. Rhubarb adds a sour and tart flavor to sweet baking goods which perfectly balances the sweet sugary taste. Today, I love using rhubarb when I am making coffee cake. The cake comes out rich, flavorful and delicious.
2 large sticks of rhubarb
2 large eggs
1/2 cup of butter (1 stick) room temp
1 cup of sugar
1 cup of butter milk
1 tsp vanilla
2 cups of flour
1 tsp baking soda
1 tsp baking powder
For the top
1/4 cup brown sugar
1 tbs cinnamon
Preheat the oven to 375F degrees.
Peel the outer layer of rhubarb
and slice the rhubarb thinly
In a large mixing bowl of a food processor mix together eggs, butter and sugar
Then add buttermilk and vanilla, flour, baking soda and baking powder. Mix it all together. Pour the batter into greased 9×13 baking pan.
Layer the sliced rhubarb on top.
Mix together brown sugar and cinnamon
sprinkle the mixture on top of the uncooked cake.
Place the cake into 375F degree oven for 30-35 minutes