This recipe for Rhubarb Coffee Cake, by Helen Madden, is from The Madden Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 1/2 cups sugar (may use brown sugar) 1/2 cup shortening 1 egg 1 tsp. vanilla 1 tsp. soda 1 cup sour milk or buttermilk 2 cups flour 1 1/2 cups diced rhubarb
Cream shortening and sugar. Beat in egg and vanilla. Add flour alternately with soda and buttermilk. Fold in diced rhubarb. Mix 1/2 cup sugar and 1 tsp. cinnamon and sprinkle over top of batter. Bake in a 9 by 12 pan at 350 degrees.
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