A favorite activity for my guests on Saturday morning is to stroll through our Farmer's Market at Deering Oaks Park. It is a short block and a half walk to the park and there you are, in Portland's biggest park. We have an incredible array of vendors and entertainment. From organic veggies, meats and plants to homemade tempeh, yogurt and sauerkraut. It is a lively place to experience and some interesting entertainment like jugglers, hoolahoopers and musicians. I went last week and bought some excellent honey and fresh rhubarb and make my favorite rhubarb coffeecake for my guest which was a big hit. See below for recipe! Next time you are in Portland for the weekend make sure to make time for a stroll through the market as you are sure to be entertained!
1/4 c sugar
1/2 c unbleached flour
1 1/4 tsp cinnamon
1/4 tsp freshly grated nutmeg
6 TBS unsalted butter, cut into pieces
1/2 c chopped walnuts
1/2 c brown sugar
2 large eggs
1 1/2 tsp vanilla
2 c unbleached flours
1 tsp baking powder
1 tsp baking soda
1/2 tsp freshly grated nutmeg
1/4 tsp salt
1 c buttermilk
1/2 lb fresh rhubarb finely copped to make 2 cups
1. Preheat oven to 350. Line bottom of 10 inch springform pan with parchment paper and grease sides.
2. To make crumb topping combine all dry ingredients except nuts and cut in butter with fingers or pastry cutter. Add walnuts and set aside.
3. To make coffeecake cream butter and sugars until light and fluffy and add eggs and vanilla, beat until smooth. In another bowl mix flours baking powder, baking soda, salt,and nutmeg, add to creamed mixture alternately with the buttermilk until creamy consistency, about 1 minute. Stir in rhubarb.
4. Using a rubber spatula scape batter into springform pan. Sprinkle evenly with crumb topping. Bake 40-45 minutes until cake tester inserted into center comes out clean. Cool completely in pan on rack.