Have you heard of Rhubarb platz? Every summer I have an abundance of fruit and vegetables growing from my garden, which is why a lot of it gets frozen because we just cannot eat it all and it’s a great way to enjoy them over the winter months. If you are like me and have rhubarb growing in your garden you will know it grows like a weed- here is a recipe I like to use up the leftover frozen rhubarb to make room for the fresh stuff. It’s a good old fashioned Mennonite coffee cake recipe, that you can make with any fruit combination but I chose rhubarb for the simple fact I needed to clean out my freezer!
- 1 cup flour
- 1/2 cup sugar
- 1 tsp. baking powder
- 1/4 cup butter
Combine until crumbly or cut the butter into the above ingredients with a pastry blender
- Mix in 1/2 cup milk
- 1 egg
- 1 tsp. vanilla
- Mix together and Spread into the prepared pan
- Top with diced fresh or frozen fruit of your choice
To make the topping:
- 1 1/2 cups of flour
- 1/2 cup of melted butter or margarine
- 1 1/2 cup of sugar
Combine the flour, sugar and butter to make crumbs and sprinkle over the fruit.
Cut into squares and serve with icecream
What kind of things do you freeze over the winter months? Do you have any recipes you use with them? I would love to hear your feedback!
You may also like: Homemade Peach Jam
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This recipe was submitted to Mommy Moment by Lena T. (The image used for this recipe is a stock image – the original photos were lost when we moved our blog from Blogger to WordPress, but don’t worry, this recipe is absolutely delicious!)