Its time for Rhubarb

OK. I admit it. Rhubarb is not my favorite. And my husband loves it. So I have had to really look for recipes that have a rhubarb flavor, but yet not too much, so that I enjoy eating it. Here is my favorite recipe so far. It s a coffee cake with rhubarb sauce running through the middle of it, Yummy!

Rhubarb Streusel Coffee Cake

Ingredients:
Filling:
3/4 cup white sugar
3 tablespoons cornstarch
3 cups diced rhubarb

Cake: 
3/4 cup milk
1 tablespoon lemon juice
2 1/4 cups flour
3/4 cup white sugar
3/4 cup butter
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup finely chopped walnuts (I use pecans)
1 egg, beaten

Directions:
Filling: In a medium saucepan combine sugar and cornstarch. Stir in rhubarb. Cook and stir over medium heat, until mixture comes to a boil and thickens. Remove from heat and cool.

Cake: Combine milk and lemon juice. Set aside. Combine flour and sugar. Cut in butter until mixture is crumbly (a food processor is great for this). Remove 1/2 cup of this mixture and set it aside to use for topping. To the remaining flour mixture add baking powder, baking soda, and walnuts. Combine egg with milk mixture. Add to the dry ingredients and stir in or process until just moistened. Spread 2/3 of the batter over the bottom and part way up the sides of a greased 9 inch spring form pan. Spoon the rhubarb filling over this. Drop the remaining batter by spoon fulls over the filling. Sprinkle with reserved crumb mixture.
Bake at 350 degrees for 50 minutes.

I will have rhubarb for sale for the next couple of weeks. Enjoy.