It doesn’t feel like a summer long weekend to me without the rhubarb coffee cake my mother-in-law Betty always served at the cottage.
The Canadian and American July long weekends fall just a few days apart; July 1, Canada Day, the big 150 this year, and the Fourth of July. If your house is like ours, people are coming and going all weekend. We spent Canada Day at my sister-in-law’s lake house this year, and I brought the rhubarb cake as a tribute to Betty.
Sweet, not too rhubarb-y, it’s perfect anytime when you have a houseful.
Have a wonderful holiday!
| Prep Time | 20 minutes |
| Cook Time | 45 minutes |
| Servings |
13 x 9 pan
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Ingredients
- 1/2 cup butter
- 1 1/2 cup white sugar
- 1 egg
- 1 tsp vanilla
- 2 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk could substitute yogurt mixed with milk
- 2 cups chopped rhubarb tossed in 1 tsp flour
- 3/8 cup butter
- 2 tsp cinnamon
- 3/4 cup brown sugar
Ingredients
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Instructions
- - cream butter and sugar
- - beat in eggs and vanilla
- - sift together flour, salt and soda and add to creamed mixture alternating with buttermilk
- - toss rhubarb with 1 tsp flour and mix in by hand.
- - pour into buttered 13 x 9 pan
- - Mix butter, cinnamon & brown sugar and sprinkle on top of cake
- - bake for 45 minutes.
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