Sour Cream Rhubarb Coffee Cake, Sour Cream Rhubarb Coffee Cake with Streusel Topping, Oatmeal Rhubarb Bars, Rhubarb Shortbread Bars and Lemon Rhubarb Loaf with Glaze

 

Goodness! the year 2025 is half over!
Winnipeg, as well as many other parts of the world, are having a hot, dry summer.
Well, we can handle the weather, whatever it is.

The Tariff War is still dragging on, and changing by the hour.
Well, we can handle that, too.
It’s not hard to do.
Actually it’s quite nice becoming more familiar with items our neighbouring provinces' produce.

We’re still boycotting American products, especially in our grocery stores.
I guess the produce orders were made before Trump came into office.
The fruit and vegetables look so sad, immediately marked down to half price.
They’re just sitting in their shipment boxes, ready to be sent to local food banks.

We’re focusing on Canadian produce.
Spring brought us rhubarb, along with all its various ways of being prepared.
During the past month you’ve probably gone through your old favourite recipes.
Here are a few new ones to try.

These recipes work best with fresh rhubarb.
If you’re new at using fresh, unchopped rhubarb, don’t panic.
About 2–3 stalks will give you 1 1/2 cups diced rhubarb.
A little more or less will be just fine.

Frozen works, too, but allow the rhubarb to thaw. Drain well before using.


The ‘Buy Canadian / Avoid American’ lists of companies is here 

https://imturning60help.blogspot.com/2025/02/buy-canadian.html


We can handle this, too.

Elbows up and Happy Canada Day, Canada!!

Hints:
Have your eggs and butter at room temperature for a smooth batter.
Zest your lemon before juicing. Just saying.


About the Sour Cream Rhubarb Coffee Cakes…
They both have a moist, tender, buttery crumb.
The glaze is optional, but adds a certain something.


They can be served for breakfast, brunch or dessert.
Enjoy warm with coffee or tea, with a scoop of vanilla ice cream.
Strawberry ice cream would also be good, too.


About the Oatmeal Rhubarb Bars…
The old fashioned rolled oats adds to the texture of the bars, giving a bit of heft.
Quicker cooking oats will work, but you might want to add a bit more.

If you don’t have brown sugar you can use granulated.


About the Rhubarb Shortbread Bars…
For extra flavour, add 1–2 teaspoons of lemon zest, or extract, to the filling.

They can be wrapped tightly and frozen for up to 2 months.


About the Lemon Rhubarb Loaf with Glaze…
Store the cooled loaf, tightly wrapped, for up to 3 days at room temperature.
It will keep for up to 1 week in the refrigerator.
You could freeze it, unglazed, for up to 2 months. Just slice and wrap the slices.
Bring to room temperature before serving. Glaze and garnish after thawing.

Variations:
Add 1/2 Cup chopped fresh strawberries.
Add 1/2 teaspoon almond extract and top with slivered almonds before baking.
Use coconut milk in the glaze instead of lemon juice for a tropical touch.
Replace half of the flour for whole wheat flour for more fibre.


                                       Sour Cream Rhubarb Coffee Cake

Grease a 9 x 13 inch pan.

Cut into 1/2 inch pieces
2 Cups fresh rhubarb

Combine in medium bowl
2 Cups flour
1 teaspoon baking soda
1/2 teaspoon salt

Preheat oven to 350° F

Place in a large mixing bowl
1/2 Cup unsalted butter, softened
1 1/2 Cups granulated sugar
Beat together until light and fluffy.
Add in, one at a time
2 large eggs
Beat well to blend.
Stir in
1 teaspoon vanilla
1 Cup sour cream
Gradually add the flour mixture.
Mix just until combined.
Gently fold in the chopped rhubarb.
Pour mixture into the prepared pan and smooth the top.
Bake for 40 to 45 minutes, until golden and a toothpick comes out clean.

While the cake is still warm, place in a medium bowl
1/2 Cup confectioner’s sugar
1 to 2 Tablespoons milk or lemon juice
1/2 teaspoon vanilla extract
Whisk together
Drizzle over the top of the cake.
Let it cool 20 minutes before cutting.


                                       Sour Cream Rhubarb Coffee Cake with Streusel Topping

Lightly grease an 8 inch square baking pan.

For the topping:
Place in a small bowl
1/4 Cup flour
1/4 Cup brown sugar
1/2 teaspoon cinnamon
Combine, then add
1/4 Cup butter, cubed
Cut in until the mixture resembles coarse crumbs.
Set aside.

For the cake:
Cut into 1/2 inch pieces
1 1/2 Cups fresh rhubarb

Combine in medium bowl
1 Cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt

Preheat oven to 350° F

Place in a large mixing bowl
1/2 Cup butter, softened
3/4 Cup granulated sugar
Beat together until light and fluffy.
Add in, one at a time
2 large eggs
Stir in
1 teaspoon vanilla
Alternating between the flour mixture and
1/2 Cup sour cream
Make 3 dry and 2 liquid additions.
Mix just until combined.
Gently fold in the chopped rhubarb.
Spread the cake batter evenly into the prepared baking pan.
Sprinkle the topping evenly over the batter.
Bake for 35 to 40 minutes, until golden and a toothpick comes out clean.
Let the cake cool in the pan for 10–15 minutes.
Transfer it to a wire rack.

Place in a small bowl
1/2 Cup confectioner’s sugar
1 to 2 teaspoons milk or lemon juice
Whisk together until smooth. Add more liquid if needed to reach your desired consistency.
Drizzle the glaze over the cooled cake.

                                       Oatmeal Rhubarb Bars

Lightly grease an 8 inch square baking pan.

Place in a large mixing bowl
1 1/2 Cups old fashioned rolled oats
1 1/4 Cups flour
3/4 Cup light brown sugar, packed
1/2 teaspoon baking soda
1/4 teaspoon salt
Combine.
Add
3/4 Cup cold unsalted butter, cut into small cubes
Cut the butter in until the mixture is crumbly.
Press about two-thirds of the oat mixture in the bottom of the pan to form the crust.
Reserve the remaining mixture for the topping.

Cut into 1/2 inch pieces
3 Cups fresh rhubarb

Place in a medium saucepan
the chopped rhubarb
1/2 Cup granulated sugar
2 Tablespoons cornstarch
1/2 teaspoon vanilla
1 Tablespoon water
Stirring frequently, cook over medium heat until the mixture is thickened and the rhubarb is just tender, about 6–8 minutes.

Preheat oven to 350° F

Spoon the rhubarb filling evenly over the crust.
Sprinkle the reserved oat mixture over the top to form a crumbly topping.
Bake in the preheated oven for 30–35 minutes, until the topping is golden brown.
Let cool completely in the pan before slicing into bars.
Serve as is or topped with whipped cream or ice cream.


                                       Rhubarb Shortbread Bars

Line a 9 × 13 inch baking dish with parchment paper, leaving overhang on two sides for easy removal.

Cut into 1/2 inch pieces
4 Cups fresh rhubarb

Place in a large bowl
The chopped rhubarb
1 1/2 Cups sugar
Set aside to draw out juices.

Preheat oven to 350° F

Place in a large mixing bowl
2 Cups flour

1/2 Cup granulated sugar
1/8 teaspoon salt
Combine, then add
1 Cup cold butter, cubed
Press half of the crust mixture into the bottom of the pan.
Bake for 15 to 20 minutes until lightly golden and firm to the touch.
Remove from oven.

While the crust is baking prepare the Rhubarb Filling
Add to the chopped rhubarb-sugar mixture
1/4 Cup cornstarch
1 teaspoon vanilla
1/4 teaspoon salt
3 large eggs, lightly beaten
Let the filling rest for 10 minutes to allow the cornstarch to absorb the liquid.

Pour the rhubarb filling over the warm shortbread base.
Top evenly with the remaining crust mixture crumbs.
Return the pan to the oven and bake for 30–35 minutes, until lightly golden.
The centre should be mostly firm.
Let it cool completely in the pan, for 1 to 2 hours.
Once cooled, lift the cake from the pan.
These firm up best after full cooling. Don’t cut too soon!
Dust with confectioner’s sugar (optional)
Slice into 12 to 16 bars.
Serve with a dollop of whipped cream or a scoop of ice cream.


                                       Lemon Rhubarb Loaf with Glaze

Grease a 9 × 5 inch loaf pan, or line it with parchment paper for easy removal.

Cut into 1/2 inch pieces
1 Cup fresh rhubarb

Place in a medium bowl
1 1/2 Cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt

Place in a large mixing bowl
2 large eggs, lightly beaten
1/2 Cup butter, melted and cooled
1 Cup sugar
1 teaspoon vanilla
3 Tablespoons lemon juice
Stir together until well combined.

Preheat oven to 350° F

Gradually add the dry ingredients into the wet ingredients.
Stir until just combined. Do not over mix.
Gently fold in the chopped rhubarb.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50 to 60 minutes, or until a toothpick inserted into the centre comes out clean.
If, after 40 minutes, the top is browning too quickly, cover it loosely with foil.
Let the loaf cool in the pan for 15 minutes, then remove and transfer to a wire rack.
While the loaf cools, prepare the glaze.

Place in a small bowl
1 Cup confectioner’s sugar
2–3 Tablespoons lemon juice (adjust for consistency, thin for a drizzle, thick for a frosting)
Mix until smooth.
Drizzle the glaze over the top or spread the frosting.
Garnish with
Zest of 1 lemon (optional)

Serve a slice warm with a pat of butter for breakfast or brunch.
For a dessert, serve as is or with ice cream or whipped cream.

Safeway Cinnamon Swirl Coffee Cake by Margaret Ullrich

I notice that the post for Eaton’s original Red Velvet Cake is currently among the top posts, both for the week and the month.

I posted that recipe in January, 2014.

It’s a sentimental favourite for anyone who remembers Eaton’s Department Store in all its retail glory.

Eaton’s was the place that gave us a bit of warmth every winter, when the staff would “Uncrate the Sun”.

In the midst of a -40º C Canadian winter, we could escape to exotic places like Mexico and Spain for a week without boarding a plane.

Eaton’s, founded in 1869, was a department store chain that strove to be the perfect department store.

It lived by the slogan "Goods Satisfactory or Money Refunded.”

There you could find everything needed or wanted by every member of your family, including pets, and for every room of your home, including your yard and garden.

Eaton's had it all: furniture, appliances, clothes, food, books, toys, tulip bulbs.

You name it, Eaton’s had it, either on its floors or in its catalogue.

Unfortunately Eaton’s didn’t survive long into the twenty-first century.

And people still miss it.

We recently lost another store that we once thought was as permanent as the wide prairie sky - Canada Safeway Limited.

American Safeway Inc. started its Canadian subdivision with nine stores in 1929.

For almost 85 years Safeway was a major grocery chain, especially on the prairies.

It was sold on June 12, 2013 to Canada's second-largest supermarket chain, Sobeys.

And people still miss it.

Safeway, under Sobeys ownership, carries groceries, in a way.

It once could be counted on to have practically any food item you could want.

Since Sobeys took over the inventory has been changing.

Where we used to find staples such as margarine, Sobeys is now stocking bottled carbonated and non carbonated drinks.

Frozen vegetables have been replaced by frozen fried potatoes in an amazing assortment of shapes and sizes. 

French fries instead of broccoli - not exactly what moms want to serve their families.

Safeway's milk products, under the brand name Lucerne, was a mainstay.

Milk, ice cream, sour cream, yogurt, cheeses of all kinds - everyone knew that Safeway would have it.

Now, thanks to Sobeys love of bottled drinks, there isn’t room on the shelves for the items we once took for granted.

About the milk… Safeway also carried instant skim milk powder in family-sized containers, a real boon for the budget.

It seems Sobeys is trying to wean the west by selling smaller bags of milk powder.

Along with the loss in savings, we lost some old favourite recipes which had been printed on the bags.

You know how it is with recipes on packages - you just take for granted that it will always be there.

A neighbour was saying how much her family missed Safeway’s coffee cake.

She wasn’t talking about anything from the store’s bakery department.

There had been a nice simple recipe on the back of the milk powder bag.

Luckily I had a copy of the recipe.

And now so do my neighbour and you.

Hints:

Don’t have walnuts? Chopped pecans or almonds also work in the recipe.

Ma also had a recipe for a coffee cake:

Anna Sultana’s Cinnamon Swirl Sour Cream Coffee Cake.

Don’t usually have sour cream in your fridge?

Then Safeway’s recipe is the recipe for you!

                        Cinnamon Swirl Coffee Cake

For the Cinnamon Swirl

Place in a small microwave-safe bowl

1 1/2 Tablespoons butter

Melt.

Stir in and mix until blended

1/3 Cup packed brown sugar

1/3 Cup finely chopped walnuts

1 Tablespoon + 1 teaspoon flour

1 1/4 teaspoon cinnamon

Set aside.

For the Cake

Preheat oven to 375º

Grease an 8 inch square baking pan

Place in a large bowl

2 1/4  Cups flour

3/4 Cup sugar

1 Tablespoon baking powder

3/4 teaspoon salt

1/3 Cup instant skim milk powder

Stir together.

Add

1/3 Cup vegetable oil

2 large eggs

1 Cup water

Stir until combined. The batter will be lumpy.

Spoon half the batter into the greased 8 inch square baking pan.

Sprinkle half the cinnamon swirl over the top of the batter.

Spoon remaining batter evenly over the cinnamon mixture.

Sprinkle the remaining cinnamon swirl over the batter.

Bake for 30-35 minutes or until the top is well browned.

A toothpick inserted into the centre of the cake should come out clean.

Serve warm or at room temperature.

Anna Sultana's Monkey Bread Muffins / Monkey Bread Coffee Cake

A few days ago I posted the recipe for Ma's Lemon Monkey Bread, along with links for a few of her lemon recipes.

The Monkey Bread is good, either with soup or as a dessert.

It’s a fun dish for when you have the gang over.

And the kids enjoy pulling pieces off the loaf.

But, if you’re not serving a crowd, it does leave a sad looking leftover for the next meal.

It looks like a nicely frosted cake that has been ‘sampled’.

Not exactly appealing.

And not practical if you’re a retired couple.

No problem.

The recipe can be prepared as muffins or as a coffee cake.

Isn’t that nice?

Hints:

If you prefer cinnamon, substitute 1 Tablespoon cinnamon for the lemon zest in the original recipe.

If you want to have either of these recipes for breakfast the next day you can.

After you have placed the small balls in the pan, wrap the pan tightly with plastic wrap, then place it in the fridge overnight. 

In the morning take the pan out and let the dough finish rising before baking.

For a lighter icing you can combine in a small bowl

!/4 Cup confectioners’ sugar

3 Tablespoons lemon juice or water (more or less)

Drizzle over muffins or coffee cake.

If you don't want the icing, skip it.

                        Monkey Balls

Grease the pan you’re using and set aside.

Place the oven rack in the medium low position.

In a medium bowl combine

3 1/4 Cups flour

1 1/2 teaspoon salt

In a large bowl mix together

1 Cup milk, warm (around 110º F)

1/3 Cup water, warm (around 110º F)

2 Tablespoons butter, melted

1/4 Cup sugar

2 1/4 teaspoons yeast

Gradually stir the flour / salt into the liquid ingredients. 

Turn out onto a lightly floured work surface and knead about 10 minutes. 

Shape the dough into a ball and place it in a greased bowl.

Rotate the dough around to grease all of the surfaces.

Cover the bowl with a damp towel and leave it in a warm place for 1 hour.

The dough should be doubled in size.

On a floured surface roll the dough into a rectangle, about 1/2 inch thick. 

Use a sharp knife to cut the dough into about 60 pieces.

Roll each piece of dough into a ball. 

                        Monkey Bread Muffins

Grease a 12 cup muffin pan and set aside.

Combine in a small bowl

1/2 Cup butter - melted

1/2 Cup brown sugar

Spoon 1 tablespoon of the mixture into each greased muffin cup.

Combine in a second small bowl

1/2 Cup sugar

1 Tablespoons cinnamon

Toss each ball in the cinnamon sugar mixture.

Place 5 balls into each muffin cup. 

If you have any sugar left in the bag, sprinkle on top of the muffins.

Cover the pan with a damp towel and leave it in a warm place for 1 hour.

The balls should be doubled in size.

Preheat the oven to 350º F

Bake for 20 minutes until the top is light brown.

Remove from oven and let cool for 1 minute.

Invert to remove the muffins from the pan - they should fall right out.

Combine in a small mixer bowl
1/4 Cup cream cheese
1/4 Cup confectioners’ sugar
2 teaspoons milk

Drizzle icing over muffins.

                        Monkey Bread Coffee Cake

Grease a 9-inch round pan and set aside.

Combine in a small bowl
1 pkg. (102 g) vanilla instant pudding
1 teaspoon lemon or orange zest
1/2 teaspoon cinnamon

Toss each ball in the pudding mixture.

Place in prepared pan.

Drizzle with
1/4 Cup butter, melted

Cover the pan with a damp towel and leave it in a warm place for 1 hour.

The balls should be doubled in size.

Preheat the oven to 350º F
Bake 40 minutes until the top is golden brown. 

Cool 5 minutes and remove from pan.

While the cake is cooling, combine in a small mixer bowl
1/4 Cup cream cheese
1/4 Cup confectioners’ sugar
2 teaspoons milk

Drizzle icing over the coffee cake.

Sprinkle over the top of the cake (optional)
2 Tablespoons chopped toasted pecans or walnuts or almonds

Anna Sultana’s Cinnamon Swirl Sour Cream Coffee Cake

Autumn inspires ups to make substantial meals.

And solid meals inspire us to make real desserts.

No… Jello with banana slices won’t do.

Really, summer's gone.

Ma had a recipe for a coffee cake that is good enough for holiday family gatherings.

But it’s also easy enough to make for a regular Autumn dinner.

Or any family dinner.

Hints:

Not a regular user of sour cream?  Worried about the fat?

Sour cream also comes in low fat form, and that will work in this recipe.

Don’t have pecans? Chopped walnuts or almonds also work in the recipe.

                        Cinnamon Swirl Sour Cream Coffee Cake

For the Cinnamon Swirl

In a small bowl mix together 

1/2 Cup sugar

1 Tablespoon cinnamon

Set aside.

For the Crumb Topping

In a small bowl mix together 

3/4 Cup all-purpose flour

3/4 Cup dark brown sugar

1 Tablespoon cinnamon

1/2 teaspoon salt

3/4 Cup pecans, coarsely chopped

1/2 Cup margarine, softened

Mix until everything is in pea-sized pieces.

Set aside.

For the Cake

Preheat oven to 350º

Grease a 9×13 inch pan

In a medium bowl combine

3 1/2 Cups flour

1 teaspoon baking powder

1 1/2 teaspoons baking soda

1/2 teaspoon salt

Set aside.

In a large mixer bowl, beat at medium speed

1/2 Cup margarine, softened

3 ounces oil

2 Cups sugar

Beat until the mixture is light and fluffy, about 5 minutes.

Add, one at a time

4 large eggs

Scraping the bowl with a rubber spatula, beat well after each addition.

Add

2 Cups sour cream

1 1/2 teaspoons vanilla

Mix in just until done.

Stir in the flour mixture.

Spread evenly half of the cake batter in the prepared 9×13 baking pan.

Sprinkle the cinnamon swirl over top.

Spread the remaining batter evenly over the cinnamon mixture.

Sprinkle the crumb topping over the entire cake.

Bake for 60 minutes.

The cake should be a deep golden brown.

A toothpick inserted into the centre of the cake should come out clean.

Place the pan on a wire rack.

Let the cake cool completely.

Another good recipe for family gatherings is 

Carmela Soprano's Mom's Pear and Grappa Pound Cake

Yes, it has booze in it.

Yes... it helps at family gatherings.

Fennel (seeds and ground) - Margaret Ullrich

Okay...  Fennel ain't famous.

But, it's still good.

And you've probably been enjoying it already.

Really.

Do you like sweet Italian sausages?

Surprise!

You can thank fennel for that.

You can also turn plain sausage meat into sweet Italian sausages by working in 

fennel seeds and sage and refrigerating the sausages overnight before cooking.

Wondering what else you can do with the seeds?

Add a few to a hearty fish soup.

Homemade or canned.

Perfect for Lent.

Stir some fennel into bread dough or sprinkle a few on top of loaves before baking.

Add fennel seeds, peppercorns and thyme to a marinade for olives and carrot slices.

Bought ground fennel?

Great!!

Sprinkle some lightly over a sausage pizza for a bit of a zing.

Stir a half teaspoon of ground fennel into coffeecake batter.

Mix some into bread crumbs to coat fish before pan frying.

Add a pinch to eggs or fish sauces.

Fish...  Eggs...

Just call Fennel Lent's best pal!

Don't forget that you can easily grind Fennel seeds.