Coffee Break Time

Today is National Coffee Break Day - are you surprised?? I didn't know there was a Coffee Break Day until recently, and I certainly like Coffee Breaks, whenever the time. When I was working we had special birthday coffee breaks with a couple of other offices and it was a good time to remember friends, catch up on local news, and enjoy the treats that go with coffee breaks. (Since today is also my birthday, I'm remembering those coffee breaks with fond thoughts!)
Coffee is one of those substances that you distinctly like or don't like. And, it is also one that we've swung from one extreme to the other with health beliefs. The current studies seem to show that coffee is actually good for us, health-wise, a happy note for us coffee drinkers. A physician from the Harvard School of Public Health says that coffee drinkers, compared to those non-coffee drinkers are: less likely to have type 2 diabetes, Parkinson's disease, and dementia. And that they have fewer cases of certain cancers, heart rhythm problems and strokes. The research is qualified by the fact that there also may be other health factors of the coffee drinkers which contributed to these results, not necessarily a cause and effect relationship. But they do say that some of the research is based on several studies and seems pretty sound, especially those connected with type 2 diabetes. That's good news for those of us,  who in America drink an average of 416 cups a year!

Coffee is good, but even better with a sweet treat to go with it, especially for a special occasion, such as a birthday! Here's a favorite coffee cake recipe that our family enjoys. Rhubarb coffee cake (love that frozen fruit from the Church order).

Rhubarb Coffee Cake

½ cup butter, softened

½ cup packed brown sugar

¼ cup sugar

1 egg

1 tsp. vanilla extract

2 cups (blended all purpose & whole wheat) flour

1 tsp. baking powder

½ tsp. baking soda

¼ tsp. salt

¼ tsp. ground cinnamon

1 cup buttermilk

2 cups diced fresh or frozen rhubarb

            (if using frozen rhubarb, measure rhubarb wile still frozen, then thaw completely. Drain in colander, but do not press liquid out.)

TOPPING:

¼ cup packed brown sugar

1 ½ tsp. ground cinnamon

½ cup chopped pecans

In a mixing bow, cream butter and sugars. Add egg and vanilla; beat until fluffy. Combine flours, baking powder baking soda, salt and cinnamon; add to creamed mixture alternately with buttermilk, mixing well after each addition. Stir in rhubarb. Pour into a greased 13-in. x 9-in x 2-in. baking dish.

Combine the topping ingredients; sprinkle evenly over batter. Bake at 350 degrees for 35 minutes or until a toothpick inserted near the center comes out clean. Serve warm or at room temperature.

Yield: 12 – 16 servings.