Monday, July 21, 2008

Food and Furthermore XI: Rhubarb Streusel Coffee Cake

Home again, home again, jiggety jig....Well, actually, we're not quite all the way home yet. We are back in the States and having picked up the children (who seem to have barely noticed that we were gone) at Aunt Heidi's house, we are making the four hour drive home this morning. I'm plotting ways to get back to the Canadian Rockies with the whole family, this time with tent and sleeping bags in tow. It seems almost sacrilegious to stay in a hotel with this kind of beauty outside, doesn't it? Furthermore, we're raising our kids to love good ol' cheap tent camping.

Although, I'm not sure I could relax on the Columbia icefield with my two charges running around. I can just imagine my little cowboy starting an avalanche.
Or canoing on Lake Louise, icy glacial water awaiting anyone who rocks the boat, and what five year old boy would not rock the boat? But I'm pretty sure that I could safely take them to the cucumber farm without fearing death-although there are reports of a wandering black bear in the area....can you spot him? And while visiting the cucumber farm, the owners Mr. and Mrs. Charest, would hopefully share their rhubarb streusel coffee cake again. What a way to greet visitors! If you want to garner my loyalty, feed me a generous square of moist and delicious coffee cake, bejeweled with little pieces of rhubarb and topped with a hearty sprinkling of brown sugar streusel. Mrs. Charest was kind enough to share this recipe, plus the four big servings that Quiet Man and I greedily gobbled up. Give it a try and taste for yourself the remarkable flavor of Canadian Hospitality. I can't wait to get some more. Rhubarb Streusel Coffee Cake
Estimated Cost: $3.00
Notes: Use whatever fruit you've got on hand in place of the rhubarb. The obvious choice would be blueberries, but chopped plums, apricots or peaches would be lovely for a summer coffee cake.
1/2 cup salted butter
1 cup sugar
2 eggs
1 cup plain yogurt or buttermilk
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
2 cups chopped rhubarb, or other fruit
For Streusel:
1/2 cup brown sugar
1 tablespoon flour
1 teaspoon cinnamon
1 tablespoon butter
Preheat oven to 350 degrees. In a medium bowl, cream butter and sugar. Add eggs, buttermilk and vanilla. Stir in flour and soda, stirring just until blended. Add rhubarb and pour into greased 9 by 13. Combine all streusel ingredients and sprinkle over the top. Bake for 30-40 minutes, or until springy in the center.
Coming Tomorrow:
Tuesdays With Dorie-Blackberry Peach Cobbler

25 comments:

Catherine said...

You had me at streusel! What a fun trip. Everything looks so beautiful. Glad your kids were so happy while you were away.

Clumbsy Cookie said...

I almost can't keep up with your posts and you're not even home, lol! Have a safe trip back home! Streusel cakes are allways good, must be the name I think! Glad the lady shared the recipe!

1freshstart said...

Yum! My grandmama brought me rhubarb last week. We'll see if The Husband will let me make this instead of a pie.
~The Cat's Pajamas

Mary Kate said...

Welcome home! Your pictures of the Canadian scenery were beautiful. I'm a fan of rhubarb ever since I had your candy-like rhubarb jam. Can't wait to try it in a streusel!

Deanna said...

We just picked blueberries and muscadines. Can't wait to try this!

ashlee said...

What a fun trip! I am on major Pennywise overload... I am dinner from all your recipes this week! Thanks

Michal said...

get outta town. did you take that black bear pic? yikes!
looks like a lovely trip. you guys deserved the honeymoon. glad you got away (and i think that romantic getaways with husbands are always better in a hotel, personally. leave the camping for the family events!)

Prudy said...

Yep-we took all the pics. Except, I confess that the bear pic was taking outside of a bus window. You know I'm a huge chicken! You saw me jump ten feet last week when the cat jumped out of the dumpster at midnight.

Aggie said...

I have never tried rhubarb, I'm not even sure what to expect it to taste like! The cake sure looks yummy!

Welcome home!

noslivershere said...

Oh my goodness! Can I have a piece? My husband likes to rock our canoe just to freak me out! I know the feeling!

Pamela said...

The pictures are breath-taking. And the cake looks tasty, too! ;O) I have an award for you. Take a peek at my blog when you can.

gigi said...

So glad you had such a wonderful trip! Your pictures are beautiful! I'm not sure about Rhubarb though but you did say any fruit?

Debinhawaii said...

The streusel looks really good. I think I need to try ruhbarb again. Growing up I hated it but I haven't had it in years. Your streusel makes me want to eat some! BTW--that only slightly makes up for the speedo visuals I have in my mind after your last post!

Mary Ann said...

Now that is what I am talking about! I am pretty sure this is a close replica of a cake we had growing up with rhubarb! I am going to have to do a taste test! It looks delicious. Thanks for always commenting on my blog!

Bridgett said...

I love coffee cake and I definitely need to get on board with trying rhubarb!

Jeena said...

Such beautiful pictures Prudy. I love nature in its raw beauty. I agree with you camping is great and so much fun for the kids. :-)

Cake looks so lovely and well textured yum.

Coby said...

The beauty in your photos took my breath away, just awe-inspiring! This is my first visit to your blog, but I will be back:) I see there is no coffee in a Rhubarb Streusel Coffee Cake, which is a good thing to me, not being a fan of coffee, but happy to eat things said to go with coffee!

Janna said...

Cake sounds great...trip sounds better! Man, I could really use a vacation. The pictures are beautiful!

Emiline said...

Mrs. Charest! You rock! Thanks for your secret recipe. I didn't know I liked rhubarb until recently.
The trip looks fun. Except for that black bear.

Rebecca said...

I just made this streusel coffee cake for breakfast today...with blueberries. It's delicious! Thanks!

Prudy said...

Hooray-I'm so glad you made it! This is the first recipe that I posted that I didn't personally make. I had some and loved and got the recipe, so it was a little bit of a leap of faith. I'm making some this weekend with whatever fruit I've got around. Thanks so much for visiting, commenting, and baking!:)

Anonymous said...

I recognize that coffee cake (and the pictures, too)! I verify the coffee cake is indeed, very good. I plan to try it myself someday soon.
I love your blog. Thanks for cluing me in.
I love that picture you took at Emerald Lake with the flowers. I have one almost like it. Great idea for a picture.

Gloria Leman

Prudy said...

Gloria:
I'm so glad you made your way here! It was great to meet you and your husband. What a fabulous tour. I can't stop thinking about it and plotting my next get away...

Anonymous said...

This cake looks wonderful. I'll have to try it soon- like when the temperatures go below 100. We went to Banff on our honeymoon (30 years ago) so the pictures look familiar. Beautiful area!

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