One of the first things I did when I moved in to my new house was plant rhubarb. Every house I have ever lived in had rhubarb growing in the backyard. I don't know if it's a Canadian thing but rhubarb is always a sign to me that spring is here and summer is on its way. The first harvest of delicate ruby stalks immediately end up in a pie or cake that is devoured by the day's end. Here's a recipe I used today to make a delicious coffee cake that stays moist for days (if it lasts that long!).
Rhubarb coffee cake
350g brown sugar
500g / 1 pound rhubarb, sliced into 2cm pieces
finely grated rind of 1 orange
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
250ml or 1 cup sour cream
brown sugar and cinnamon for top
Preheat oven to 350F. Cream butter and brown sugar. Add eggs, beating well after each addition. Stir vanilla then the sifted flour, baking soda, salt and cinnamon. Gently fold in sour cream. Pour half the batter into a greased and lined 9 or 10 inch round cake tin and then top with rhubarb and orange rind. Cover with remaining batter. Sprinkle mixed brown sugar and cinnamon over the top. Bake for 40 minutes until cake is puffy and golden. Let cool 15 minutes before unmolding. Enjoy!!