I believe I mentioned I like (make that love) rhubarb and that is sometimes an issue when others in the house do not, so I take every opportunity to bake with it when I am doing anything that involves a pot luck. This is my “go to” for spring get togethers if I am on the dessert team.
My grandfather had a rockin’ plant and he used to say that the redder the stalks the sweeter they were. Technically a vegetable, rhubarb contains lycopene and anthocyanins, antioxidants that fight off disease. Your heart gets benefits as it can help lower cholesterol and rhubarb contains Vitamins C & K as well as calcium, potassium and magnesium.
What puts most people off is the tartness if I’m being polite and the downright suck in your cheeks sourness if you are not a fan. That is why many recipes see rhubarb paired with something a little more naturally sweet such as strawberries or apples. This recipe goes straight for the sugar, not the healthy option but definitely a tasty one. Adding dairy in some way will also smooth out your mouth’s experience.
You will need:
1 cup brown sugar
1/4 cup butter
1/4 cup flour
1 tsp. cinnamon1 cup brown sugar ( yes, this cup is for the cake itself )
1 tsp. baking soda
1/2 tsp. salt
2 cups flour
1 cup sour cream
3 – 4 cups diced rhubarb
1/2 cup chopped nuts
1 bottle bitter almond ( 1 1/2 tsp. almond extract )
Now that spring is here and there are fresh things available for harvest I feel so blessed to walk down to the back garden to cut a few fresh stalks or take a visit to a farmers market and reconnect with the local growers while perusing all the bounty we have available to us.
Deep breath in, gather your focus into the present, drop any mental niggles into a place in the corner. You can always pick them up again when you are finished if you have to. Another deep breath, find gratitude for the time to create, the space and equipment, the ingredients and the connection to your compassionate spirits……begin.
Grease and flour a 9 x 13 inch pan. ( make sure you get the piece I missed in the corner).
Mix the first four ingredients on the list together, sugar, butter, flour & cinnamon to create the streusel topping and put aside.
Turn the oven to 350 degrees.
Wash and dice the rhubarb stacks, taking off any blemishes on the stalk. Measure and put aside. Start with 3 cups and if you like rhubarb, using 4 is just fine. I try to gauge the content by the audience, so more if I am giving it to a friend who is as addicted as I am, less if I am in a group I know little about.
In a bowl, add all the dry ingredients and stir to mix up. You may need to use the back of a wooden spoon to break up any clumps of brown sugar. Add the rhubarb and chopped nuts. Toss so that each piece is covered in flour. This is protect the additions from settling to the bottom of the cake.
In a second bowl mix together the eggs, sour cream and almond flavouring. Now add the liquids to the dry ingredients and gently mix until the batter is moist. It may take a few minutes for everything to become incorporated. Transfer the batter to the pan and gently spread to fill evenly. Try to avoid disturbing the flour coating on the pan. Sprinkle the streusel on top and bake for about 45 minutes.
Allow to cool for 15 minutes before cutting into pieces. This can be served warm or cool, with or without whipped or ice cream.
Put the kettle on and go find a fellow addict. ” Heaven, I ‘m in heaven. My heart beats so that I can hardly speak and I seem to find the happiness I seek…..”
Rhubard Nut Coffee Cake from My Kitchen Wand