I bought some rhubarb early in the week to try and make some bars, but the week was hectic with school and JSB so it was put off until this morning. I've never baked with rhubarb and I don't think it was necessarily the freshest either. I couldn't let it all go to waste so I checked out what Betty Crocker had to say about it and found a rhubarb coffee cake recipe. Chopped up some all "too flexible" pieces of rhubarb and threw in the spices, baked it for 45minutes...I might go with 40 next time. Oh, and I sprinkled it with these sugary pecans...mmm (probably my favorite part). I know it says you are supposed to wait an hour to try it, but I cheated and took a sliver out of the corner (my mom is the worst influence) and it was okay...I would give it a 2.5 out of 5? I'll have to assess again once it's had time to cool!
2 comments:
Oh yeah, rubarb is much better when it is cool or the next day! Mom
I love rhubarb anything! I'm more than willing to test your products for quality control. :-). Miss you!
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