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Rhubarb Coffee Cake Recipe

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

Contributor:  
Contributor:  
Sandy Martinson
Added: Saturday, February 12, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup butter or margarine
1 1/2 cups brown sugar
2 eggs
3/4 cup sour milk
2 cups flour mixed with 1 teaspoon baking soda
dash of cinnamon and allspice
2 cups chopped rhubarb
Topping
1/2 cup sugar
2 teaspoons cinnamon
1 cup chopped walnuts

Directions:
Directions:
Cream butter with brown sugar and add eggs. Blend in sour milk, flour, and baking soda; along with the cinnamon and allspice. Add chopped rhubarb and pour into greased cake 13 x 9 inch pan. Top with sugar, cinnamon and nut mixture. Bake for 35 minutes at 350 degrees.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
1/2 hour
Personal Notes:
Personal Notes:
You may freeze packages of rhubarb (2 cups each) for the winter. When using the frozen rhubarb in this cake omit the milk. Blueberries or pie cherries can also be substituted for the rhubarb in this cake. Add a drop of almond flavoring to the cherries to give a nice taste lift.

 

 

 

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