Rhubarb (or cherry!) Coffee Cake

I'll admit I was terrified of rhubarb as a child. It is impossible to remove from unwanted garden areas, part of the plant is toxic, and (more importantly) there is no rhubarb flavored candy, which was a red flag for me.

I mourn the years of rhubarb yumminess I lost as a child and am steadfastly making up for them now. My most favorite rhubarb recipe is this coffee cake, which is better the next day. Pie cherries (not sweet or sweetened) can be substituted in a pinch.

Ingredients:
1/2 c packed brown sugar
2 1/4 c flour (whole wheat or GF mix or rice), divided
1 t cinnamon
6 T Earth Balance (or butter of your choice)
3/4 c sugar
1 T baking powder
1 t baking soda
1/2 t salt
2 egg substitutes
1 c plain milk (of your choice)
1 T lemon juice
2 t vanilla
4 c rhubarb pieces (fresh or frozen)


1. Preheat the oven to 375 and grease and flour a 13x9 baking pan (I use coconut oil and whichever flour I'm using).
2. Combine Earth Balance, brown sugar, cinnamon, and 3/4 c of flour into a streusel topping (a pastry cutter is ideal for this).
3. Measure the milk and mix in the lemon juice to sour it. It will become lumpy and that's what you're looking for. Soy milk works best among non-dairy varieties, but any milk will do.
4. Sift together the remaining dry ingredients in a large bowl.
5. Add egg replacements, soured milk, and vanilla to dry ingredients and stir until just combined.
6. Pour the mix into the prepared pan and top with fruit. Then top that with streusel topping.
7. Bake 45 minutes.

Reheats very well the next day in the oven with some aluminum foil on top. Heat to 200 for about 30 minutes and everyone will think you just baked it!
Makes 8 generous servings.