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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Aunt Bev's Rhubarb Coffee Cake Recipe

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This recipe for Aunt Bev's Rhubarb Coffee Cake is from Shirley's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2. flour
1 tsp baking soda
1/4 tsp. salt
1/12 c. brown sugar
1/2 c. softened butter
1/2 c. milk
1 tsp vanilla
1 egg
2 1/2 c. rhubarb, peeled and chopped


TOPPING:
1/2 c. brown sugar half of this mixture should be enough
1/2 c. white sugar
1 tsp cinnamon
Directions:
Directions:
Mix flour, baking soda and salt and set aside.
Cream sugar, butter and egg. Add vanilla
Add flour mixture and milk alternately.
Add rhubarb.

Mix sugars and cinnamon and sprinkle over cake.

Bake in 9x13 pan at 350º for 45 minutes
Preparation Time:
Preparation Time:
15-20 mins
Personal Notes:
Personal Notes:
My love for rhubarb is well known so a few years ago when Carl and I went with Mom and Laurie to visit Bev and Dave in Lewisporte and this fabulous coffee cake was sitting on the counter I was delighted. I'm ashamed to say that I watched carefully when each person took a portion to make sure there was some left!
That year Mom, my siblings, and I agreed to compile a few of our favorite recipes for each other and I was thrilled to find this recipe in Bev's collection. I make a couple of these each spring in rhubarb season.

 

 

 

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