"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Rhubarb Coffee Cake Recipe

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This recipe for Rhubarb Coffee Cake, by , is from Our Cooking Heritage, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lucille Emery
Added: Tuesday, October 28, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 Cups Flour
1 1/4 Cup Sugar
1 Tsp. Baking Soda
1 Tsp. Cinnamon
1/4 Tsp. Allspice
1/4 Tsp. Cloves
1/2 Cup Vegetable Oil
2 Eggs
1/3 Cup Milk
2 Cups Rhubarb, cut in 1/2" chunks

Topping

2/3 Cup Flour
1/2 Cup Brown Sugar
4 Tbsp. Margarine
3/4 Cup Flaked Coconut
1/4 Cup Chopped Nuts (Walnuts)

Directions:
Directions:
Sift dry ingredients in bowl. Place egg, oil and milk in another bowl and beat together. Add this mixture to the dry ingredients. Fold in cut rhubarb and turn into a greased 9" x 13" pan.

For the topping, blend together the first three ingredients, then add coconut and chopped nuts.

Spoon topping all over batter. Bake at 350 for 50 minutes.

Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
I used to make two cakes and use just one recipe of topping. When you use more it just drops off after it's cooked.

 

 

 

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