There is nothing that says Spring more than Rhubarb Coffee Cake!  When those little shoots pop through the earth, then the leaves appear, then a week or two later it's harvest time.  My rhubarb plant is in a spot where it gets the sun all day long and it just loves it. It grows so fast that I can usually pick enough for a cake at least twice a week.  As long as you cut the flowering stems off you can continue to harvest it into summer or until you get tired of rhubarb, if that is even a possibility.   Once summer comes and the strawberries are ripe then it is time for strawberry rhubarb pie and strawberry rhubarb crisp and the list goes on.  But back to the rhubarb coffee cake as I am getting way ahead of myself- it is at least 5 weeks until strawberries are even a possibility here in Northern Ontario!   This coffee cake is by far one of our favourites...the sweet brown sugar crumble on top and the pink jewels of tart rhubarb make such a delicious combination! This recipe is based on one from one of the ladies that used I used to work with, but she is happily retired now. Usually in the spring Sharon visits and brings a rhubarb cake with her- which makes our day! It makes a great breakfast, a wonderful snack or even a delicious dessert- or all 3 in the same day!  After all rhubarb is a vegetable so nothing wrong with vegetables at every meal.   I hope you try this recipe as it is quite easy and delicious!  Stay tuned...more rhubarb recipes to follow!