RHUBARB COFFEE CAKE

In spired by THE CAKES OF THE MILLENNIUM cookbook, that pointed out that in northern most parts of the US, rhubarb is one of the earliest plants to appear in the Spring. It loves the cooler springs thee, and the cake described is sometimes called, Alaska Rhubarb Cake.

We love to stay in season so here it is:

INGREDIENTS:
8 ounces fresh Rhubarb, 1/4″ dice
2 cups granulated sugar
1/2 cup (1 stick) butter
2 eggs, large
2 cups AP flour
1 teaspoon baking soda
1 teaspoon cinnamon ground
1/4 teaspoon salt
1 cup buttermilk, room temp
1 teaspoon vanilla
METHOD:
1. Set oven rack in center of oven; preheat 350ºF. Choose pan. 13×9″, 9″x 2″ round. Grease bottom. Flour and shake out excess or line bottom after greasing with parchment paper cut to fit. Leave sides ungreased. Set pan aside.
2. Cover chopped rhubarb with sugar and set aside.
3. Beat the butter and remaining 1 1/2 cups sugar in large mixer until well combined and creamy. Add eggs one at a time, until fluffy. Set aside
4. Sift flour, soda, cinnamon and salt together. Add to creamed mixture, ALTERNATING with buttermilk, beginning and ending with flour. On slow speed, mix just to combine.
5. Fold in rhubarb, sugar mixture. Add vanilla.
6. Pour into prepared pan.
7. Bake 35-40 minutes or until toothpick comes out clean.
8 Cool in pan 30 minutes before removing. Or cut and serve from pan.

To Glaze: Whisk together 1/2 cup confectioner’s sugar and juice from 1/2 lemon. working out lumps as you go and making it almost clear. Remove warm cake from pan. Discard paper bottom; place cake on serving plate. While cake is still hot, brush glaze over top of cake. Continue cooling cake.