"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
This recipe for Almond Rhubarb Coffee Cake, by Katherine Schwartzbeck, is from Mahaffey Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Katherine Schwartzbeck Added: Thursday, January 31, 2008
2 1/4 cup baking mix 1 cup brown sugar 1 cup milk 1 egg 2 tsp almond Mix above together
Add in: 1 1/4 cup finely chopped rhubarb 1/2 cup sliced almonds
Topping: 1/2 cup sugar 1 tbsp margarine 1/4 sliced almonds
Preheat oevn at 350º grease and flour 15 x 10 pan. Mix first set of ingredients, beat about 30 seconds, add rhubarb and 1/2 cup almonds. Pour into pan. Mix topping, sprinkle over evenly. Bake 25 -30 minutes and eat the whole thing!
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