The early pick-ups always feature rhubarb and our members sometimes share their recipes. The following was contributed by Pat Weiler. It was baked in the Orchard Hill Farm test kitchen last night with rave reviews!

Rhubarb Coffee Cake

1/2 cup butter

1 cup white sugar

1 egg

1 tsp vanilla

2 cups spelt flour (wheat flour can also be used)

1 tsp baking soda

1/2 tsp salt

3/4 cup milk + 1 Tspb lemon juice ( let stand for 10 min.)

3 – 4 cups chopped rhubarb

2 Tbsp flour

Topping:

1/4 cup very soft butter

2 tsp cinnamon

1/2 cup flour

1/4 cup oats

1/2 cup brown sugar

Cream butter and sugar

Add in flour /soda/ salt mixture alternately with milk (don’t over beat if using spelt flour).

Dust rhubab with flour. Fold rhubarb into the mixture.  Grease 9 x 13 pan. Spread batter in pan and add topping. Bake at 350 degrees for about 40 – 45 minutes.