Rhubarb Buckle

Recipe developer, Mary Jane Miller prepares an old fashioned coffee cake that your family will love.

Related:
Freak Flag Organics

Rhubarb Buckle

Prep time: 15 minutes
Ready in: 1 hour

Topping:

1/3 cup sugar
1/4 cup flour
1/2 tsp. ground cinnamon
3 Tbsp. butter, melted and cooled

Cake

3 cups flour
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/4 cup butter, softened
3/4 cup sugar
1 egg
1/2 cup milk
1/2 tsp. grated orange peel
3 cups fresh rhubarb, diced

Make the topping.  In a small bowl, stir together sugar, flour, and cinnamon with a fork.  Drizzle the butter over the dry ingredients and toss to make a crumbly mixture.

Make the cake.  Heat oven to 375 degrees F.  Spray a 9-inch glass baking dish with nonstick cooking spray.

In a medium bowl, whisk together the dry ingredients.

With an electric mixer, beat the butter and sugar together until smooth and fluffy. Beat in egg, milk and orange peel until smooth.

Stir in dry ingredients.  Stir in rhubarb.

Scrape batter into pan and sprinkle topping over the batter.  Bake 45 minutes or until golden

Makes 9 servings

 

Rhubarb Daiquiri

1/2 cup sugar
1/2 cup water
1 1/2 cups chopped rhubarb
1 Tbsp. lemon juice
2 oz. white rum
3/4 oz. lime juice

In a small saucepan, combine sugar, water and rhubarb.  Bring to a boil, reduce heat and simmer about 5 minutes or until rhubarb is very soft.  Stir in lemon juice. Strain through a fine mesh sieve and pour into a squeeze bottle or jar.  Chill until ready to use.

To make a cocktail, combine rum, lime juice, and 1 oz. rhubarb syrup in a cocktail shaker.  Fill with ice and shake until shaker frosts, about 20 seconds.  Strain into a glass.

Makes 1 cup syrup and 1 cocktail.

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