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Rhubarb Coffee Cake Recipe

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This recipe for Rhubarb Coffee Cake, by , is from The Sauvageau Family Cookbook 2009, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Betty and Michael Sauvageau
Added: Tuesday, March 17, 2009


1/2 c margarine (for cake)
1 1/2 c sugar (for cake)
1 tsp vanilla (for cake)
1 egg
1 cup buttermilk
2 1/2 c flour
1 tsp baking soda
1/2 tsp salt
3 c rhubarb
3/4 c brown sugar to sprinkle on top of batter.
1/2 c butter (for topping)
1 c sugar (for topping)
1 tsp vanilla (for topping)
1/2 c evaporated milk

CAKE: Mix margarine, sugar, vanilla, egg and buttermilk. Add flour, baking soda and salt. Mix and fold in rhubarb. Preheat oven to 350. In 9x13 pan pour cake batter in and sprinkle 3/4 c brown sugar on top of batter. Bake for 45 minutes.
Mix TOPPING ingredients (butter, sugar, vanilla and evaporated milk) in saucepan and heat to boiling and remove from stove and pour over cake while still warm.




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