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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Rhubarb Coffee Cake Recipe

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This recipe for Rhubarb Coffee Cake is from With Love from Mary's Kitchen, 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:  
1/2 c. shortening (butter)
1-1/2 c. packed brown sugar
1 egg
2 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 c. sour cream
2 c. diced fresh or frozen rhubarb (thawed)
TOPPING:
1/2 c. packed brown sugar
1/2 c. chopped walnuts
1 tbsp. butter, melted
1 tsp. ground cinnamon
Directions:
Directions:
1. 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 rhubarb. Pour in two greased 8-in square baking dishes or 9x13 baking pan.


2. Combine the topping ingredients; sprinkle over batter. Bake at 350º F for 40-50 minutes or until toothpick inserted near the center comes out clean. (Baking time may be a little longer for 9x13 size). Cool on wire racks.
Number Of Servings:
Number Of Servings:
18
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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