Late spring is one of my favorite times of year. Mostly because of the amazing produce that starts to make an appearance at the grocery store. Asparagus, rhubarb, and strawberries are some of my favorites.
I have to admit, I grew up convinced that I hated rhubarb. My dad, on the other hand, loves rhubarb. His famous rhubarb rolls were made regularly for the few short weeks that rhubarb was in season. As my tastes matured with age, I began to appreciate the pink tartness provided by this late spring produce.
As luck would have it, once I started to appreciate rhubarb, I moved out to the East Coast. Back in the Midwest where I grew up, rhubarb is very easy to come by.
When I was a kid, we just had to go out to dad’s garden to harvest our fresh rhubarb. And if we didn’t have any, it was guaranteed that someone we knew had a surplus they were looking to offload. Here in Boston, I see rhubarb in the grocery stores or farmer’s markets for just a few short months. Since the rhubarb season is so short, be sure to keep an eye out for it!
This is another treat that comes together in a matter of minutes, travels well, and can be served for breakfast, a snack, or dessert (or all three in one day). Rhubarb provides a subtle tartness, while the topping provides a great sweetness and crunchiness.
So while rhubarb is in season, head out and grab some. Then make this Rhubarb Coffee Cake. Then let me know how much you loved it.