Quick Rhubarb Coffee Cake |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 12 |
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If you're a rhubarb lover, this cake is for you, says Judy Roy of Flaxcombe, Saskatchewan. I'm a former home economics teacher, and I received this recipe at a housewarming party during my first year of teaching. I love to cook for my family and anyone else who likes good home baking. Ingredients:
1 cup butter, softened |
2 cups packed brown sugar, divided |
1 egg |
1 teaspoon vanilla extract |
1 cup milk |
2-1/2 cups king arthur unbleached all-purpose flour |
1 teaspoon baking soda |
1/4 teaspoon salt |
2-1/2 cups finely chopped fresh or frozen rhubarb |
1/2 teaspoon ground cinnamon |
Directions:
1. In a bowl, cream butter and 1-1/2 cups brown sugar. Add egg and vanilla, beating until light and fluffy. Add milk; beat until smooth. Combine the flour, baking soda and salt; add to creamed mixture and mix well. Fold in rhubarb. Pour into a greased 13-in. x 9-in. baking dish.
2. Combine the cinnamon and remaining brown sugar; sprinkle over batter. Bake at 325° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 12-16 servings.
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