The Stupidity of Rhubarb

Oh! Only about a month ago I trekked to pick rhubarb at a secret patch. The motivation: to make a Rhubarb Coffee Cake which I bake every Spring. Thankfully, if you consistently pick your rhubarb patch, you can make the patch last throughout the summer. Otherwise it will go to seed and you must wait another year.

So may this be an electronic reminder to myself!

Secondly, it is important to take pictures of the said cake you are about to write about on a blog you rarely maintain. I secured a picture at the batter stage, but unfortunately ate the results of said cake before photographing it. Perhaps I am just learning how to blog!

Rhubarb Coffee Cake

Cake Batter:
1/2 cup of Oil
1 1/2 cup of White Sugar
1 Egg
1 cup of Sour Milk (add one tsp of vinegar to regular milk to make lumpy)
2 cups of Flour
1 tsp of Vanilla
1/2 tsp of Salt
1/2 tsp of Cinnamon
1 tsp of Baking Soda
3 cups of finely chopped Rhubarb

Topping: (combine the following)
1/3 cups of Sugar
1 tsp of Cinnamon
1/2 cup of Walnuts

1. Dissolve the baking soda in the milk.
2. Beat oil, sugar, vanilla and egg together.
3. Combine your dry ingredients and add wet mixture alternating with milk. Stir in rhubarb.
4. Pour into a 9" x 13" pan and sprinkle with Topping. Bake at 350 degrees for 50 minutes.