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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Rhubarb coffee cake Recipe

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This recipe for Rhubarb coffee cake is from Sue's Recipes, 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 cup butter (2 sticks) softened
2 cups brown sugar (divided)
1 egg
1 tsp vanilla
1 Cup milk

2 ½ cups flour
1 tsp soda
2 1/1 cups finely chopped rhubarb
½ tsp cinnamon
Directions:
Directions:
In bowl cream butter and 1 ½ cups of the brown sugar (saving the other ½ a cup)
Add egg and vanilla and continue to mix until light and fluffy. ( about 3 minutes)

COMBINE the flour, baking soda and add to the creamed mixture and mix well. Then fold in the rhubarb, and pour into a greased 9x13 pan.

Combine the cinnamon and remaining ½ cup brown sugar and sprinkle over batter

Bake at 325 for 30-35 minutes until tester come out clean, cool and enjoy.


Tip: tester can be a butter knife, toothpick or cake tester
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:

 

 

 

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