Rhubarb Coffee Cake with Strawberry Whipped Cream

Rhubarb Coffee Cake with Strawberry Whipped Cream

Rhubarb is like tomatoes in that they are treated differently than their botanical class.  Technically, rhubarb is a vegetable but is treated like a fruit in recipes.  Whereas, tomatoes are a fruit but in culinary terms are treated as a vegetable.

Today I am sharing my rhubarb coffee cake recipe but I made it extra special topped with strawberry whipped cream.

Printable Recipe

Ingredients

2 cups flour

1 cup sugar

1/3 cup butter (softened)

1 cup milk

1 teaspoon vanilla extract

1 teaspoons ground cinnamon

3 teaspoons baking powder

1/2 teaspoon salt

1 egg

1/2 cup chopped rhubarb

Streussel

1/3 cup butter

1/2 cup flour

1 teaspoon cinnamon

1/3 cup brown sugar

1/2 cup chopped walnuts (or pecans)

 Begin by whisking the egg, milk and sugar together.  Stir in the melted butter and vanilla extract.  Now add the flour, baking powder and salt and stir just until combined (see picture below).  

  

  

  

Lastly, stir in the raspberries and chocolate chips (see picture below):

In a large frying pan (I use stainless steel pans so I buttered the pan to prevent the pancakes from sticking), over medium heat, pour the batter into that pan to make four softball size pancakes (this recipe will make 8 to 10 pancakes that size)(see picture below)

I dollop a little butter onto each pancake before flipping.  You will know when they are ready to flip when the bubbles do not fill up with dough anymore - see picture below:

Flip each one and cook for a minute more (or until desired color is achieved)

Remove each pancake from the pan and continue frying more pancakes until all the batter has been used up.

Place on a plate

Pour on your desired amount of maple syrup &

 

ENJOY!

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