Rhubarb All Day Long: Big Crumb Rhubarb Coffee Cake!

Because rhubarb is still in season and even breakfast deserves dessert: Big Crumb Rhubarb Coffee Cake!!
I veganized the recipe from the Smitten Kitchen blog, using Earth Balance for the butter, Tofutti for the sour cream, flaxseed for the yolks, and Ener-G Egg Replacer for the egg. It turned out perfectly! The cake itself is buttery and rich, but still light enough, like a good coffee cake should be. The rhubarb, which came from my friend's garden, was delicious!!! Obviously. And the BIG crumbs were simply perfect. Dry in a good way, crumbly, and amazing. I could have eaten the whole pan!!This wonderful coffee cake was preceded by an equally wonderful brunch: my Ultimate Vegan Breakfast Sandwiches and Herb-Roasted Local Potatoes. The sandwiches were made up of baked tofu "eggs, " my breakfast sausage patties, fresh spinach, melted Daiya cheddar, and a maple cream cheeze spread I whipped up. All on locally-baked multi-grain toast. It was brunch perfection!

Rustic Rhubarb Crisp

Dessert in a cast iron skillet? Yes, please!I seriously cannot get enough rhubarb!!! Here's an awesome rhubarb crisp, made in a cast iron skillet, and the only utensils you need are a knife and mixing spoon. It's sooooo good!!

Rustic Rhubarb Crisp (serves 8-10)

4-5 cups rhubarb, diced into 1" pieces

2 cups sugar

1/2 cup whole wheat flour

1 tsp vanilla extract

1/4 tsp sea salt

1/4 cup vegan margarine

1 cup rolled oats

1 cup pecans, finely chopped

1 cup whole wheat flour

1 tsp salt

1/4 tsp cinnamon

1/2 cup brown sugar

1/2 tsp vanilla extract

1/4 cup canola oil

Preheat oven to 400 F. Thoroughly oil a 9" or 10" cast iron skillet. You may also use a 9" square or round baking dish for this if cast iron is unavailable.

In a large bowl, combine the rhubarb, sugar, flour, vanilla, and salt. Let sit while you make the crust.

In a separate bowl, toss together the oats, pecans, flour, cinnamon, salt, and brown sugar. Add in the vanilla and oil, and stir until fully incorporated.

Pour rhubarb mixture into greased skillet in an even layer. Then pour the crisp mixture over the top of the rhubarb, spreading evenly. Lightly pat dough to create a flat surface.

Place skillet in preheated oven and bake for 45 minutes, until the topping is browned and the rhubarb begins to bubble out of the sides. Let cool for 10 to 15 minutes before serving.

Best served with vanilla vegan ice cream!

Pretty in Pink: Lemon Rhubarb Preserves

Local rhubarb is abundant this time of year at the farmers' market and preserves just seems like the perfect way to make it stand out! Of course, it pairs oh so well with strawberry, but sometimes the rhubarb just needs to be able to shine on its own! I especially love this on biscuits or scones with a little Earth Balance for a springtime morning treat! Lemon Rhubarb Preserves (makes approx. 3 cups)
1 lb fresh rhubarb, diced
Zest and juice of 1 lemon
3/4 cup sugar
1 cup water
1/4 tsp salt
1 Tbs arrowroot powder (or tapioca starch) dissolved in 2 Tbs cold water

In a large pot, bring rhubarb, lemon zest and juice, sugar, water, and salt to a boil. Cover and reduce heat to low; let simmer for 45 minutes, stirring occasionally to prevent sticking. Add in the arrowroot slurry and bring back to a boil, stirring vigorously. Reduce heat back to low and simmer, uncovered, for 15 more minutes. Remove from heat and let cool to room temperature. If using relatively soon, store in an airtight container and refrigerate. Will keep for several weeks in the refrigerator. (Otherwise, this is now ready to be canned in glass jars and stored for later use. )