"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

RHUBARB SOUR CREAM COFFEE CAKE Recipe

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This recipe for RHUBARB SOUR CREAM COFFEE CAKE, by , is from BEST RECIPIES FROM TWO SISTERS AND A HUSBAND , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
JERRY ANDERSON
Added: Saturday, November 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup butter softened
1-1/2 cup brown sugar
1 egg beaten
1 teaspoon vanilla
2-1/2 cups flour
1 teaspoon baking soda
4 generous cups rhubarb cut in chunks
1 cup sour cream
1/4 cup nutmeg
whipped cream

Directions:
Directions:
Grease a 9x13 inch pan. In a large bowl cream together the butter and brown sugar. Beat the egg and vanilla in a separate bowl. Combine the flour and baking soda. Stir in the butter mixture and add the rhubarb and sour cream. The batter will be very stiff. Pat mixture into prepared pan and sprinkle lightly with nutmeg. Bake at 350 degrees for 40 minutes.

Number Of Servings:
Number Of Servings:
10-12
Personal Notes:
Personal Notes:
This is also great baked in muffin tins.

 

 

 

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