"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Rhubarb Coffeecake Recipe

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This recipe for Rhubarb Coffeecake, by , is from Joyce Manwiller's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

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Added: Monday, May 5, 2008


1/2 c. sugar
1/2 c. chopped nuts
1 Tbs margarine, melted
1 tsp cinnamon
1 1/2 c. brown sugar
1/2 c. margarine
1 egg
2 c. flour
1 tsp baking soda
1 c. sour cream
2 c. rhubarb, 1/2" dice
1 tsp vanilla
1/4 tsp salt

Combine sugar, nuts, margarine and cinnamon, mixing well until crumbly.
Cream brown sugar, margarine and egg in a large bowl. In a small bowl, stir dry ingredients together, then add to creamed mixture alternately with the sour cream. Stir in the rhubarb. Turn into a greased floured 13" X 9" pan. Sprinkle with topping. Bake at 350F for 45 - 50 minutes or until it test done.




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