"The belly rules the mind."--Spanish Proverb

Rhubarb Coffee Cake Recipe

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This recipe for Rhubarb Coffee Cake, by , is from The Delany Girls' Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Love
Added: Saturday, December 8, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 c. sugar
1/2 c. butter or margarine
2 c. all purpose flour
1 c. milk
1 egg
1 tsp. baking soda
1 tsp. vanilla extract
1/2 tsp. baking powder
1/2 tsp ground nutmeg
1/2 tsp. ground cloves
1/2 tsp. ground cinnamon
2 c. diced rhubarb*
1/3 c. sugar
1/4 c. chopped walnuts or pecans
1/2 tsp. ground cinnamon
Whipped cream (optional)

Directions:
Directions:
Preheat oven to 350. Grease and flour a 13 x 9 x 2 inch baking pan. In a large mixer bowl at low speed, beat 1 1/2 cups sugar and butter or margarine until fluffy. Add flour, milk, egg, baking soda, vanilla, baking powder, nutmeg, cloves and 1/2 tesp. cinnamon. Beat until well blended. Stir in rhubarb just until blended. Spread in pan. In a small bowl, mix 1/3 sugar, nuts and 1/2 tsp. cinnamon. Sprinkle over batter. Bake for 45 minutes or until top springs back when lightly touched. Serve warm or at room temperature with whipped cream.

*If using frozen rhubarb, thaw, dice and drain well.

Number Of Servings:
Number Of Servings:
12 servings

 

 

 

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