Sunday, May 31, 2009

Rhubarb is in!

Bliss. Pulled, cut, and froze 12 cups worth this week. Made a blueberry rhubarb coffeecake for breakfast with the fresh crop. My husband said if he died by drowning in this mix, he'd be ok with it. It's pretty good. Here's the recipe:

Rhubarb Coffeecake

From Barb Celichowski (Thanks Mom!)

1 stick butter
1 1/2 c sugar

1 egg

1 c buttermilk

1 t salt

1 t soda

1 t vanilla

2 c flour

2 c rhubarb (or mix with other berries to equal 2 c quantity)

3/4 c sugar

1 t cinnamon

Mix all ingredients. Fold in rhubarb. Pour into 9x11. Sprinkle topping on. Bake 350˚ for 45-50 min.

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