Rhubarb Coffee Cake

Late spring is one of my favorite times of year. Mostly because of the amazing produce that starts to make an appearance at the grocery store. Asparagus, rhubarb, and strawberries are some of my favorites.

To learn more about this Rhubarb Coffee Cake, head over to Cooking New England for the full post and recipe.

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9 Responses to “Rhubarb Raspberry Jam”

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    Erin — August 10, 2009 at 12:29 pm

    Yum! I think that sounds like a great combo.

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    nutmegnanny — August 10, 2009 at 3:18 pm

    Yum! I love rhubarb but not sure I have had it in jam form. I bet this is beyond delicious! Although to be honest my favorite way to enjoy rhubarb is raw with just a little bit of a salt…yum!

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    biz319 — August 10, 2009 at 4:34 pm

    Have you ever tried making sugar free jelly or jam before?

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    Jen — August 10, 2009 at 5:28 pm

    I have not made sugar free jam. This is only the second jam I’ve ever made!

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    stephchows — August 10, 2009 at 6:02 pm

    Beautiful!!! I love that you sent two kinds 🙂 For me it was a total excuse to make all different kinds! I’m sure they will love it!

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    Katie — August 10, 2009 at 11:53 pm

    Now THAT is an awesome looking jam!!

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    Sara @ Our Best Bites — August 13, 2009 at 3:29 pm

    I love that gorgeous color! I bet it tastes amazing too. Beautiful!

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    Margaret Hammond — September 1, 2014 at 11:26 pm

    I make raspberry-rhubarb jam every year, it is my absolute favorite jam!! Looking over your recipe I do not find any pectin in it. Just wondered if this was error, I am always looking for new recipes to try. the cardamon is something I have never used in my jams so I thought I would give it a try. Thanks

    • beantownbaker — September 2nd, 2014 @ 7:33 pm

      Nope, no pectin in this recipe. The raspberries have enough naturally.

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