We have always had rhubarb around, and even though I didn't think I liked it, it was free food, so I had to find recipes the kids would eat. I don't remember where this coffee cake recipe came from, but it has become one of our favorites. I even make it in the winter using frozen rhubarb.
Rhubarb Coffee Cake
Cream together: 1 1/2 cups sugar & 1/2 cup shortening
Add & beat: 1egg.
Pinch of salt
1 cup sour milk or buttermilk (I use a cup of milk with a
tablespoon of vinegar)
2 cups flour
1 tsp soda
1 tsp vanilla
Fold in two cups rhubarb:
Bake at 350 40-45 minutes in a 9 x 13 pan. After the first 20 min it will look like this:
Sprinkle with cinnamon and brown sugar:
Finish baking for 20-25 minutes more.
Moist. Sweet. Sour. Yum.
If you want other rhubarb recipes see previous post here.
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1 comment:
It sure was yummy!!
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