Buttermilk Rhubarb Coffee Cake


The spring harvest season in Ontario has taken a slight beating this year with our long and cold winter that lasted well into April and even May in some parts. Because of this the traditional time for strawberry picking (June and July) will no doubt be pushed back. Most pick your own farms for berries (www.foodland.on.gov.ca) are not showing signs of readiness so far this season.

But just because the summer season fruits are behind schedule there are still many early harvest crops that are ready for you to enjoy now. Rhubarb is a perfect example. With it’s rosy colour and tart flavour, rhubarb is a perfect addition to so many dishes. Slow roasted with a splash of vanilla and sugar is a quick and easy dessert. And although it’s often paired with strawberries in pies, jams and puddings, rhubarb was classified as a vegetable up until the late forties. Sautéed with butter and deglazing the pan with wine makes for a wonderful accompaniment to roast duck or pork. But I’m one of those people who like my fruits at the end of my meal so when I have an abundance of rhubarb I turn to this wonderful recipe for Buttermilk Rhubarb Coffee Cake. When baked, the rhubarb releases enough moisture to add a delicious syrupy consistency that is sopped up by the coffee cake giving it a richness and moistness that is irresistible.

So put your thoughts of Strawberry Margaritas aside for a few weeks and enjoy the local flavour Rhubarb while it’s at its peak.

Buttermilk Rhubarb Coffee Cake
· 1 1/2 cups chopped rhubarb(in 1/4 -inch pieces)
· 3 tablespoons sugar
· Nonstick spray for the pan
· ½ cup (1 stick) unsalted butter, softened
· 2/3 cup sugar
· 2 large eggs
· 1 teaspoon vanilla extract
· 1 ½ cups unbleached all-purpose flour
· ½ teaspoon salt
· 1 teaspoon baking powder
· 1/8 teaspoon (large pinch) baking soda
· ½ cup buttermilk
Topping:
· 2 tablespoons brown sugar
· ½ teaspoon cinnamon

1. Preheat the oven to 350F. Place the chopped rhubarb in a bowl, and sprinkle with 3 tablespoons sugar. Let stand while preparing the batter.

2. Spray an 8-inch baking pan with nonstick spray.

3. Place the softened butter in a mixing bowl. Using beaters, add the sugar, and cream together until fluffy. Add the eggs, one at a time, beating well after each. Stir in the vanilla.

4. In a second bowl, stir together the dry ingredients until blended.

5. Add the dry mixture to the butter mixture, alternating with the buttermilk. Stir thoroughly, but minimally, until combined. Don't overmix.

6. Fold in the rhubarb, and transfer the batter to the pan. The batter will be somewhat stiff, and might seem to resist being spread into the pan.

7. In a small bowl, mix together the brown sugar and cinnamon, and sprinkle on top of the batter.

8. Bake for 25 minutes, or until a toothpick inserted all the way into the center comes out clean. Serve warm or at room temperature.