For a big dinner at my sister's house Saturday night, I simmered a bunch of chopped rhubarb with a little water (enough to get the cooking started) and a lot of sugar (coating the rhubarb). Once it was broken down, I poured it over vanilla ice cream and sprinkled a honey-sesame granola over it. I love this simple use of a seasonal fruit. The sourness was just enough to be tasty (except for Mollie, who found it too sour), and it was a hit. One friend pointed out that the taste was reminiscent of a sour applesauce, and it's a great description. A few of us tried it raw, because Mike used to nibble on it as a kid. Trust me, it's better cooked!
Anyway, I had one large stalk left, a half pound--just enough for this rhubarb coffeecake. This recipe is a great introduction to one of my favorite blogs, Smitten Kitchen. Deb writes beautifully about great recipes, and takes amazing photographs of them. I'm sure I'll be mentioning her blog plenty.
This cake was delicious. All the fruit, which went in raw and cooked down in the cake, kept it super-moist, and the sourness is perfect with a sweet batter and savory crumb. And all those crumbs thrilled the hubby, who has an affection for Entenmann's-style cakes. This was so easy to make, there's really no reason to buy the packaged one. I had all the ingredients on hand, and Deb suggests trying other fruits as well.
I have another coffeecake recipe I tried last summer with blueberries; I'll have to try it again soon for comparison's sake.