The Best Rhubarb Coffee Cake

The rhubarb in our garden here at Promise Valley is ready for picking -- and our thoughts turned to one of our favourite recipes that we got from a blueberry farm years ago. This delicious rhubarb coffee cake is perfectly sweetened, and so easy to make! We used our eggs and milk, One Organic Farm's organic all-purpose flour, Lockwood Farms' cane sugar, plus baking powder, salt and shortening.

How to make this easy rhubarb coffee cake:

First, grab your ingredients for the cake. These are:

For the cake batter:

4 cups flour (we recommend One Organic's organic flour)

1 tbsp + 2 tsp baking powder

1 1/2 cup cane sugar (we recommend fair trade sugar from Lockwood Farms)

1 1/2 tsp salt

1/2 cup shortening

1 1/2 cups organic whole milk (grab some from our milk dispenser)

2 eggs (available at our farm store)

4 cups rhubarb (or 4 cups of summer berries of your choice if it's not in season and you'd prefer a blueberry, raspberry or blackberry coffee cake!)

For the topping:

2/3 cup flour

1 cup cane sugar

1/4 cup butter (melted)

1 tsp cinnamon

Once you have all of your ingredients, it's time to make your very own rhubarb coffee cake!

INSTRUCTIONS:

For the cake:

1. Preheat your oven to 375 degrees C

2. Mix the first four ingredients together (the dry ingredients) in a bowl

3. Cut in the shortening.

4. Add the whole milk and eggs into the batter and mix.

5. Add in the rhubarb and place in a greased 9x12 pan.

For the topping:

1. Mix together the flour, sugar, melted butter and cinnamon.

2. Sprinkle the topping onto the cake.

3. Place the cake in oven for 50 minutes or until inserted knife comes out clean.

Enjoy!!