I wouldn’t say that rhubarb is a very popular baking ingredient. Maybe you’ve seen some fancy chef use if on their cooking show or ordered a rhubarb dish from some nice restaurant. But honestly, let me tell you, Rhubarb is amazing in lots of dishes especially baked goods. I mean, it kind of looks like red celery, but it tastes much better than you would expect. That’s why I decided I wanted to make a baked good out of it.
In my house breakfast is a very important meal. Both my husband and daughter run daily and my son works out at the gym regularly. I’m always having to come up with new and delicious breakfast meals for them to boost their energy with. I decided that this would be the perfect time to experiment with using Rhubarb in a baked good. So, I hopped out of bed bright and early and got baking. Within no time, the house was filled with vibrant smells of cinnamon and rhubarb. My family took one whiff of this heavenly crumb cake and their mouths literally started watering. The cake was gone in a day and I knew that this recipe was a keeper.
Who knew that rhubarb could make such a delightfully savory treat?
***The key ingredient in this recipe is the melted non-dairy butter which gives this cake a nice buttery taste. I use Earth Balance sticks because I really like the flavor the best. ***