Every spring I hafta make this coffee cake and this is not just any old coffee cake, it’s my Rhubarb Coffee Cake with a Vanilla Streusel and to top it all off, a Vanilla Sauce. Did you get all that? It’s a one, two, three punch of sweet tart goodness. Over the top and out of bounds, hands down, this is one of my all time faves. This spring, I’m rewriting & reposting with new photos. (Look at the pic at the bottom of the page and you’ll see why! And besides, you need this for Mother’s day!!)
Sometimes a recipe gets made because there’s a “perfect storm” of ingredients! A neighbor volunteered some rhubarb, I had just picked up a new carton of yogurt and I knew I had a stash of pistachios in the freezer. Then I happened to open up the April Martha Stewart magazine. Just one of a stack of magazines I’ve been meaning to get to.
Have I ever told you I’m nuts about Rhubarb? Ever since I was little – we kids used to take the old blue melamine sugar bowl (this is before we got the Corelle) and sit in the shade of our honeysuckle hedge and pull rhubarb, dip it in the sugar and take a bite. And repeat. Sweet & sour.
When spring comes, I can’t wait for Rhubarb. While I grew up eating Rhubarb mostly in things like pies and cobbler’s (the settlers referred to rhubarb as “pie plant”) I also loved Rhubarb sauce. The sauce in this recipe, though? Definitely not your Grandma’s (or my Grandma’s) Rhubarb Sauce.