This might very well be the first recipe I ever requested from my mother-in-law, Loree. If you’re wondering how to pronounce her name, it’s “Lor – ay”. And it’s exactly this wondering that brings my MIL much dismay. She can’t believe her mother gave her a name that nobody can get right, both in spelling and pronunciation (“Lori this, Lori that…”). She really, really, REALLY dislikes her name.
But I don’t. I think Loree is a beautiful name for a beautiful woman with a gigantical beautiful heart. I really, really, REALLY do!
Loree on a high school class trip
If you have some fresh spring rhubarb on hand (if you don’t, I’ll bet a neighbor or co-worker has some they’re trying to get rid of!), give this excellent coffee cake a try. The cake is sweet, perfect with a cup of coffee. And it’s not short on calories, but I never promised anything of the sort on this here blog. I like butter, sugar, and cream, and I’m not ashamed to say so!
I think the perfect time to eat this is about an hour after it has been removed from the oven and slathered with the creamy buttery yum. The cake is still warm at this point and the yum will have a crunchy edge to it. Enjoy!
Loree’s Rhubarb Nut Coffee Cake
(print recipe)
cake:
1/2 c. butter or margarine
1-1/2 c. sugar
1 large egg
1 c. buttermilk
2-1/2 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. vanilla
3 c. cut rhubarb, about 1/2″ pieces
1 c. packed brown sugar
1/2 c. chopped nuts, whatever kind you prefer
creamy buttery yum:
1/2 c. butter or margarine
1 c. sugar
1/2 c. cream
1 tsp. vanilla
Preheat oven to 350°. Spray a 9×13 pan with cooking spray and set aside.
For the cake, cream together the butter and sugar, then beat in the egg. Stir in the buttermilk. Add the flour, baking soda, salt and cinnamon, mixing gently until combined. Stir in vanilla. Fold in the rhubarb and pour into your prepared pan, spreading evenly. Sprinkle with all of the brown sugar and then the nuts, pressing the nuts into the cake a bit with the back of a spoon. Bake for about 50 minutes. Remove from oven.
Place all of the creamy buttery yum ingredients into a saucepan over medium heat. Stir until the mixture comes to a boil. Stir for 1 minute, to dissolve the sugar. Remove from heat. Pour the warm yum evenly over the warm cake and let it soak in.
After eating this at your home I had to get the recipe from you. I agree, it is yummy! And yesterday your Dad asked me to make something with rhubarb!
Can’t wait for you to make this for me! ; )
The picture is spectacular! Please tell Lor-ay I said so.
I have always loved Loree’s name! (and her of course!) but I have also been able to totally relate to her with the frustration of everyone (and I do mean EVERYONE!) mispronouncing your name! I have been called Carrie my whole life… and I as well, have always hated my name! I did ask my Mother one time WHY she named me that- she said it was her Great-Grandmother’s name and they (my Mom and Dad) never imagined it would be mispronounced… in Norway it’s never pronounced as “Carrie”- I told her maybe I should move to Norway then!!
Hi, I really understand the whole name thing. My name has always been …..well lets say a little bit unusual. I can’t say I’ve ever minded, it’s always been an ice breaker or conversation starter. The misspelling can really be funny but the pronounciation is hilarious. By the way, I’m Phyllis Knudsen’s sister, originally from Rosholt too. I love that your mom puts your recipes on facebook!!!! Keep the great recipes coming!!!!