Karen Humphrey: Fresh and Fearless


Rhubarb Platz Recipe

Yes, we're drooling too

Welcome to my new blog on Yummy Mummy Club! I’m so excited to have a space of my own to share what’s happening in my kitchen. Now you’ll be able to find all of my content in one space!

Last week a co-worker gifted me with some rhubarb from her garden. A few years ago I may have politely refused-for much of my childhood, we ate rhubarb all the time in pies, stewed, jams, you name it. I think it’s because the climate in Central BC didn’t allow much else to grow, but the end result was that for a very long time I couldn’t bear to look at rhubarb again until just recently.

What are platz, you ask? As far as I knew growing up, it was just a delicious dessert but in reality, platz are a thin Mennonite coffee cake, topped with fruit and a crumble topping. You can vary the fruit however you wish.  Try using berries, rhubarb, plums, peaches, pitted fresh cherries, or even a mixture to make up your own combination. The result can be a very moist cake so you may need to cook it a bit longer than stated. It’s best eaten the day it’s made and doesn’t freeze well. It's also a fantastic way to use up all that rhubarb growing in your garden.


1 cup flour
1/2 cup sugar
1 tsp baking powder
1/4 cup butter
1/2 cup milk
1 egg, beaten
1 tsp vanilla
rhubarb (about 1 cup, diced)
strawberries (about 1 cup, diced)


1 1/2 cups flour
1 1/2 cups sugar
1/2 cup melted butter

  Pre-heat oven to 350 F. Grease a 9x13 inch pan and set aside.

  In a medium bowl, whisk together the flour, sugar, and baking powder. Cut in the butter with a pastry cutter or 2 knives until it resembles fine crumbs. You could also use a food processor for this if you wish.

  Whisk together the milk, egg, and vanilla in a medium sized bowl. Pour into the flour mixture and stir until just combined. Pour batter into the prepared pan and spread evenly. Top the batter with diced strawberries and rhubarb.

  In a medium sized bowl whisk the flour and sugar together before mixing in the melted butter with a spoon. Spread the crumble topping evenly over top of the fruit.

  Bake the platz for about 30-35 minutes in the top 1/3 of the oven until golden brown. Allow the platz to cool before slicing.

Adapted from Mennonite Girls Can Cook

Makes 16 slices

If you love the idea of fruit and a crumble topping, take a look at these Blueberry Crumble Bars. If chocolate calls your name, then head on over to Chocolate Rice Krispie Squares (You know what? They make amazing ice cream sandwiches, too)