Hi, friends! What’s on the menu this weekend?
I’ve been meal-prepping with much healthier food because I need to make better choices.
This was derailed today when I went to the farmer’s market and OMG RHUBARB
BEAUTIFUL BRIGHT RED RHUBARB
Anyways, when the rhubarb gods bless us with beautiful, healthy red stalks, I am clearly obligated to make rhubarb crumb cake. It is known.
I don’t know if like rhubarb, or if you’ve even had it. If you’ve lived in the upper Midwest (and probably parts of Canada), I think it might be required by local law that people have rhubarb in their gardens.
Many people like to do a strawberry rhubarb mix, but I like the tart flavor of rhubarb to shine without adding berries. Also, my mom gets a rash from strawberries and I plan on sharing this with my parents. So I am not making anything with strawberries.
I’m also a lazy baker and not motivated to have to do any pretty layering, etc. So the pretty bundt cakes or upside down cakes or tortes are right out. Plus I don’t want to mess with crusts, so not interested in doing a pie or galette, etc.
Hence coffee cake time. This is my preferred rhubarb recipe – I know it says crumb bars, but it’s basically coffee cake. Because I am a lazy baker, I like recipes which don’t have a ton of ingredients or things I won’t normally have in the pantry and fridge.
I don’t know why it only has 3 stars, it’s fantastic. I also have closer to 3/4 of a lb of rhubarb and it will work fine with a little more in the recipe. It’s forgiving. Add lemon zest if you want. Add Penzey’s cake spice mix if you want. Add nothing if you want. Just open your heart to what the rhubarb gods want.
When you slice into it, there’s little gems of soft rhubarb that peek at you and when you taste it — little bursts of tart, tangy rhubarb among a sweet cake. So, so good.