Though I am not sure of any major nutritional value in rhubarb, it sure is yummy! Come on folks, any way (that I have heard of) you fix rhubarb there is sugar! and lots of it. Here is our latest fav.
Rhubarb Crumb Coffee Cake
1/2 cup butter, softened
1 1/2 cup sugar
2 eggs
1 teas vanilla
2 cups flour
1 teas baking soda
2 teas cinnamon
1 cup buttermilk (easy sub: 1 Tablespoon lemon juice in 1 cup and fill with milk)
4 cups chopped rhubarb
Topping:
1 cup flour
1/2 brown sugar
1 teas cinnamon
1/2 cup cold butter, cubed
Cream butter and sugar until light and fluffy. Add eggs, on at a time, beating well after each addition. Beat in vanilla. Combine dry ingredients; add to creamed mixture alternately with buttermilk. Stir in rhubarb. Pour in greased 9x13 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 45-55 minutes or until a toothpick inserted near center comes out clean. 16-20 servings (HA HA!)
How do you like rhubarb?
Strawberry-rhubarb crisp w/ vanilla ice cream/frozen yogurt!
ReplyDeletecrisp warm with vanilla ice cream! But Kirk doesn't like it so I get like once a year at my mom's.
ReplyDeleteI've got to get my hands on some rhubarb now! My fav is strawberry rhubarb jam. Heavenly!
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