"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
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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