God's Growing Garden: 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

Streusel

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 making the streusel. Stir the flour, cinnamon and sugar until combined. Cut in the butter until crumbly. Then stir in the chopped nuts and set aside until later. (see picture below).

In a large bowl and with an electric mixer, cream together the butter and sugar until light. Mix in the egg and then slowly pour in the milk and vanilla extract and mix until combined. Add the flour (one cup at a time), cinnamon, baking powder and salt - mix until it resembles the picture below:

Now with a wooden spoon - stir in the chopped rhubarb.

Preheat the oven to 350 degrees.

Assemble the cake while the oven is warming up. Spray or butter a square glass baking dish. Pour half of the cake batter into the dish and then sprinkle half of the streusel on the batter. Then, pour the remaining cake batter on top of the streusel. The final assembly step is to sprinkle the remaining streusel on top (see four pictures below):

Bake for 40 to 45 minutes (or until toothpick inserted comes out clean).

Make the strawberry whipped cream while the cake is in the oven.

Pour 1 cup of whipping cream into a mixing bowl. Whip for a few minutes until it just starts to form. Then add a few tablespoons of powdered sugar - mix for a few seconds. Finally, add 2 to 3 tablespoons of your homemade strawberry syrup (click HERE to view Homemade & Homecanned Strawberry Syrup) and continue whipping until peaks are formed (remember - do not overwhip).