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Rhubarb Coffee Cake Recipe

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

Contributor:  
Contributor:  
Johnson, Madge
Added: Sunday, July 30, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Cake:
1/2 cup shortening
1 1/2 cups packed brown sugar
1 egg
2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup (8oz) sour cream
2 cups diced fresh or frozen rhubarb, thawed



Topping:
1/2 cup packed brown sugar
1/2 cup chopped walnuts
1 Tbs butter or margarine, melted
1 tsp ground cinnamon

Directions:
Directions:
Cake:
In a mixing bowl, cream shortening and brown sugar. Beat in the egg. Combine flour, baking soda and salt; add to the creamed mixture alternately with sour cream. Fold in the rhubarb. Pour into two greased 8" square baking dishes.
Topping:
Combine the topping ingredients; sprinkle over the batter. Bake at 350F for 40 - 45 minutes or until a toothpick inserted near the center comes out clean. Cool on wire racks.

Number Of Servings:
Number Of Servings:
2 cakes - 9 servings each
Personal Notes:
Personal Notes:
May be frozen for up to six months

 

 

 

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