RECIPE: Rhubarb sour cream coffee cake.
Baking withdrawals. It’s been way too long since I’d baked anything and for weeks I’ve been muttering about warm, oven-inspired items. When I got out of my yoga class this weekend and discovered it was SNOWING for my bike ride home?
Ya. Baking was a necessity. (The ride wasn’t as bad as that one time. Colder. But not as soaked.) And, oh, before I forget? Happy spring.
Anyhow, I’m always looking for a low-sugar baking option. Preferably whole wheat. And when I came across a recipe including rhubarb? Sold.
Amazing: Ken’s rhubarb overwintered just fine. So we grabbed some from his yard.
In it went. That and another blue-ribbon ingredient:
See? My morning was better already.
A warm accompaniment to my coffee.
(Yes, I know Dad: you’re going to go tell me to go PUT SOME SOCKS ON. Or shoes. When it’s freezing outside. I always got yelled at for that as a kid. And, for the most part, I’m doing better with footwear. And, yes, I realize the bare feet preference isn’t helping my hippie argument either.)
RECIPE RATING: 4 out of five cups of coffee. I love the recipe but didn’t give it a 5 only because the 5′s, to me, are “whoa, that was the best thing EVER.” But still love it. Low guilt. Tangy with the rhubarb. Try it. You’ll love.
|Rhubarb sour cream coffee cake|
- 1/2 cup butter
- 1 cup packed brown sugar
- 1 egg
- 1 tsp vanilla extract
- 2 cups whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream (I used light)
- 2 cups diced fresh or frozen rhubarb, thawed
- 1/4 cup packed brown sugar
- 3/4 cup chopped walnuts
- 1 tablespoon butter or margarine, melted
- 1 teaspoon ground cinnamon
- Heat oven to 350 degrees.
- In a mixing bowl, mix shortening and brown sugar. Beat in the egg and vanilla.
- In a separate bowl, combine flour, baking soda and salt.
- Add the dry ingredients to the creamed mixture alternately with the sour cream.
- Fold in rhubarb.
- Pour into two greased 8-in. square baking dishes, is what the original recipe stated. (I actually used to bread loaf pans, which made it easier to share.)
- Combine the topping ingredients; sprinkle over batter.
- Bake at 350 for 40-45 minutes or until toothpick inserted near the center comes out clean.
- Cool on wire racks.