Rhubarb Coffee Cake Recipe

The Rhubarb Coffee Cake has a long history of taste. Well, to be more precise, the rhubarb has a long history of taste. This leafy vegetable has been a favorite for food since the eighteenth century, and for good reason. This plant supplies an unusually tart taste, making it perfect for the usually sweet pies, cakes and other sweets.

Though it became famous as a food filler in Britain and America, it actually originated in Asia. The plant was used for medicinal purposes. With its concentration of vitamin C and fiber, it helped to ease stomach aches and viruses. It was also seen as a source of food, rather than just a way to change the flavor of sweets.

For almost two thousand years (before it could transform into the cake we all love), it was used to help cure the ill. The actual degree of its healing success has been debated for sometime as these leaves contain oxalic acid, and the effects of this can range depending on the level found in the leaves. Still, people continued to use the leaves and toted its medical prowess.

In the eighteenth century, however, it became more famous for its unique taste. People began to see that this could be use as more than just a way to calm the stomach or, in some cases, as an actual source of food. Instead, it could be used to add flavor to items that were otherwise lacking in taste.

And so the rhubarb coffee cake, and other items of course, was created.

These leaves offers a slightly bitter taste, a tart variety when compared to the usually sweet pies and cakes. It creates a refreshing twist. And you will soon discover that when you bake your own rhubarb coffee cake. Unlike others, this will be a tasty change.

Don't just take our word for it. Consider this: these leaves are used in more than just coffee cakes and pies. They are also used to create wine, jellies, crumbles and cobblers. The products may be different but the taste remains the same: tart.

If you are looking for something different to share with your friends and family, then you do not have to look any further than rhubarb coffee cake. This will create a buzz of appreciation from all who sample it. The mixture of sweet and sour will tempt even the most avid of sugar fans.

And, if you are concerned about the oxalic acid levels in leaves, don't be. Those poisons usually only reach levels of 0.5%. This is not enough to do damage. The only real danger comes in consuming large amounts of these leaves (over five kilograms); that would increase the level to a lethal dosage.

It is doubtful, however, that you would ever need five kilograms for your rhubarb coffee cake. So, don't worry too much about that. Instead, just enjoy the tart taste with a recipe like this one:

3 cups rhubarb
1/2 cup shortening
1 1/2 cups sugar
1 cup buttermilk
1 egg
1/2 teaspoon salt
1 teaspoon vanilla
1 teaspoon baking soda
2 cups flour


1 teaspoon cinnamon
1/2 cup sugar
1/2-1 cup nuts, chopped

Prepare a 9x13 pan by spraying with Pam spray. Preheat oven to 350' Mix cake ingredients together and pour into pan. Mix together the topping ingredients and sprinkle over the cake mix. Bake for 40-60 minutes.

It has a history, albeit one that started in medicine, for its taste. So many years cannot be wrong. Discover that for yourself.

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