Exciting news: in my last post, I said that maybe Elizabeth and I found the perfect coffee cake recipe? We tested it again on Saturday, and came to the same conclusion: we did. It is sweet and tender and simply amazing. You should make it now, when rhubarb is in season.
Later in the summer, I plan on making it with blueberries. But the rhubarb version will always the the best, with the contrast between tart rhubarb and sweet cake making it the perfect brunch food. For serious, you should make it. Immediately.