This not-too-sweet rhubarb coffee cake has blackberries and a big crumb topping for a perfect spring breakfast treat!
?Do you ever get burned out of baking"? asked a friend of mine at brunch. We were huddling together in the patio deck, trying to keep dry as it was raining outside. The overhead awning was huge but condensation kept on dripping down the side of one of the fences onto his back as he shifted slightly uncomfortable. I kind of chuckled and said ?That would be a YES.? but then qualified it with a ?I?m kind of tired of it now, but I know I will always circle back round to it. It never lasts long.? Which is a good thing because I was heading back home to bake up this rhubarb coffee cake with blackberries and a big crumb topping. (Jump directly to the recipe.)
Spring has sprung here in San Francisco and though this year hasn?t been the insane El Niño that everyone predicted, we have been getting a bit of rain for the past week or so. I guess Spring showers are a thing, though I?ve grown so used to California drought that I used to warm and sunny weather year round. For me, seasons are marked by what sort of produce is available at the store and farmer?s market. Not the weather.