Rhubarb Coffee Cake

Our Client Services Manager Brandy loves rhubarb, a low-calorie, colorful, and crisp summer vegetable that is as tasty as it is versatile. Use it in everything from pastries to sauces for a boost of fiber, vitamins B6, A and K as well as minerals like iron, copper, calcium, potassium and phosphorous. Or try this rendition of Brandy’s office treat for a morning or afternoon pick-me-up.

By Brandy Brogan, Client Services Manager
Serves 18-24

Ingredients

  • 2 cups flour
  • 1/2 cup sugar
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp allspice
  • 1/4 tsp cloves
  • 2 eggs
  • 1/4 tsp cloves
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1/3 cup milk
  • 3 cups fresh rhubarb, cut into 1/2” pieces

Directions

  1. Sift together flour, sugar, baking soda, salt, cinnamon, allspice, and cloves together in a mixing bowl.
  2. Place eggs, oil and milk in another bowl and beat together, then add to dry ingredients.
  3. Fold in rhubarb. Turn into greased 9” x 13” pan. Make topping (see below) and spoon over batter.
  4. Bake at 350 degrees for 30 minutes.

Topping Ingredients

  • 2/3 cup flour
  • 1/2 cup brown sugar
  • 4 tbps butter
  • 1/4 cup chopped nuts (any kind) – optional

Topping Directions

Combine flour, brown sugar, and butter with fork. Add nuts and stir.

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