The rhubarb fest continues. I bought 2 more bunches of rhubarb on the way back from the airport. Tonight I made a rhubarb coffee cake that I found at allrecipes.com. I'm changing the name, though. The style of cake, although not common in modern American recipes, is well known to me since it is identical to the world-famous Mama Biddy Apple cake = thick cake batter + lots of chopped apples + streusel. My mom used to make it, or had me make it, when she had a lot of apples that she needed to get rid of.
Old Biddy Ruhubarb Cake
Ingredients
* 1 cups white sugar
* 1/4 cup brown sugar
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 2 cups all-purpose flour
* 2 eggs, beaten
* 1 cup sour cream
* 4 cups diced rhubarb
* 1 tsp vanilla
Streusel
* 1 cup brown sugar
* 1/4 cup butter, softened
* 1/4 cup all-purpose flour
Directions
1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking dish.
2. In a large bowl, stir together 1 1/4 cups sugar, baking soda, salt and 2 cups flour. Stir in the eggs and sour cream until smooth, then fold in the rhubarb. Pour into the prepared dish and spread evenly. In a smaller bowl, stir together the remaining 1 cup brown sugar and butter until smooth. Stir in 1/4 cup flour until the mixture is crumbly. Sprinkle the mixture on top of the cake then dust lightly with cinnamon (optional).
3. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.
The recipe was easy to make and baked up exactly as described. I forgot the cinnamon, unfortunately, but it was fine without it. Anyway, it was a moist, almost gooey coffee cake style cake, but wasn't too rich. In taste and in spirit it was very similar to Mama Biddy's Apple Cake. I took it into work, where the grad students polished it off.
Next up: strawberry rhubarb crumble recipe from the new Ithaca Farmers' Market Cookbook.
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