The cure for snowy biking: rhubarb baked goods.

jen's splash

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’reĀ  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
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Author: Jen
Adapted from a recipe found on Allrecipes.com
Ingredients
  • 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
  • TOPPING:
  • 1/4 cup packed brown sugar
  • 3/4 cup chopped walnuts
  • 1 tablespoon butter or margarine, melted
  • 1 teaspoon ground cinnamon
Directions
  1. Heat oven to 350 degrees.
  2. In a mixing bowl, mix shortening and brown sugar. Beat in the egg and vanilla.
  3. In a separate bowl, combine flour, baking soda and salt.
  4. Add the dry ingredients to the creamed mixture alternately with the sour cream.
  5. Fold in rhubarb.
  6. 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.)
  7. Combine the topping ingredients; sprinkle over batter.
  8. Bake at 350 for 40-45 minutes or until toothpick inserted near the center comes out clean.
  9. Cool on wire racks.
  10. Enjoy!
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This entry was posted in 4 Wine Glasses, Breakfast, Dessert, Uncategorized, Vegetarian and tagged , , , . Bookmark the permalink.

One Response to The cure for snowy biking: rhubarb baked goods.

  1. Kate says:

    Awesome! And you have rhubarb?!

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