Here in Anchorage Alaska at Camai Bed and Breakfast our rhubarb plants are thriving along with many flowers, vegetables and hanging baskets. Today is summer solstice and a warm sunny day. We can practically see the plants growing!
Breakfast this morning started with a fruit plate. Here is the recipe for a rhubarb coffee cake that was served with Marne’s Easy Egg dish as well as sausage this morning.
Camai Bed and Breakfast Favorite Rhubarb Coffee Cake
Preheat oven to 350 degree. Grease spring form 10X3” pan. Lightly flour.
Rhubarb sauce (makes more than you need for recipe)
4 cups sliced rhubarb
½ cups sugar
In a sauce pan cook over lowest heat stirring frequently. Cook until rhubarb is just tender. Remove from heat and cool.
Cream cheese layer
6 oz cream cheese
¼ cup sugar
Soften cream cheese. Mix in sugar. Stir in egg. Set aside.
1 cup flour
½ cup sugar
½ cup chopped almonds
1/3 cup butter
Mix flour, sugar, and almonds. Cut in butter. Set aside.
2 ¼ cups flour
¾ cup sugar
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup butter
1 cup sour cream
1 teaspoon almond extract
Mix flour, sugar, baking powder, baking soda, and salt. Cut in butter. Mix in sour cream, egg and almond extract.
Pour cake into prepared pan. Spread cream cheese layer evenly over cake. Spread 1 cup rhubarb sauce over cream cheese. Sprinkle with cake topping.
Bake for 50-60 minutes. Let cool for 15 minutes before placing on serving dish and removing pan.
Serves 8 generously.