You start with this…

This link for the recipe: Smitten Kitchen’s Rhubarb Coffee Cake. I made a gluten free version using Pamela’s Ultimate Bread and Baking mix. I also used all of the rhubarb pictured, a bit over 2 cups – the recipe calls for 1/2 pound. I had about 3/4 cup of rhubarb earlier in the week, added some pie cherries and made this recipe. I thought it needed more fruit and less sugar – the crumb topping is very sweet. I decreased the sugar in the rhubarb and the topping and only used 2/3 of the topping.

I added a few chocolate chips to about a third of the cake also. These are Ghiradelli 60% cocoa – BIG chips and GOOD chocolate!

The cake bakes for 45-55 minutes, but the gluten free combo seemed to need a bit longer – 15 minutes longer at my house. Then it has to completely cool… **

So Karl and I went for a walk.

The sun was already high in the sky at 7:30 a.m., but a few rays were lighting up the peaks. And it was warm enough (for me :)! ) to walk in shorts.

The cake was cool when we got back and this piece was enjoyed with a last cup of coffee…on the Front Porch!

**this recipe tastes best the 2nd day. If I was making it for others, I would make it the night before. Last batch leftover I warmed slightly and topped with a bit of fresh whipped cream. And the chocolate chips were great!