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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.

Lucille Emery
Added: Tuesday, October 28, 2008


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


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

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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