BEST rhubarb coffee cake

BY ISABELLE SOUTHCOTT

Donna Anaka has been making what many market goers consider the BEST coffee cake for 45 years and selling it at the farmers’ market for more than 30 years. To say it’s good is an understatement.

I had my first bite 20 years ago and have been a big fan ever since. I, and countless others, have begged Donna for the recipe over the years, but she’s steadfastly refused, promising to share it once she retired. Well, that day has finally arrived and, as promised, Donna will share her famous rhubarb coffee cake recipe. But first let’s circle back to where it all began.

“Ann Paul gave me the recipe,” said Donna remembering how they were neighbours many years ago. The recipe was such a hit that Donna included it in her weekly market baking and sold it at the booth, along with vegetables, jams, pickles, juice, hotdogs, and woodworking made by her husband John.

“I remember you and your boys coming to the market and how your youngest Alex always wanted European hotdogs without a bun,” smiled Donna.

Although Donna’s market days are done, she will still have baking (including her rhubarb coffee cake) available through Andtbaka Farm.

Rhubarb Coffee Cake Recipe

For the cake:

1 ½ cups sugar

½ cup butter

1 egg

1 cup sour cream

1 tsp vanilla

2 cups flour

1 tsp baking soda

1 ½ cups fresh rhubarb

Method:

Preheat oven to 350°F. Grease a 9”x13” baking pan. Cream sugar and butter. Add egg, sour cream, and vanilla. Add dry ingredients and mix. Stir in chopped rhubarb and pour into a baking pan.

For the topping:

½ cup sugar

1 ½ tsp cinnamon

1 tablespoon flour

1 ½ tsp butter

Method:

Combine first three ingredients and mix well. Add butter and blend until crumbly. Sprinkle on top of cake mixture.

Bake for 40-50 minutes.