Rhubarb Coffee Cake
1 1/2 cups granulated sugar
1/2 cup shortening
1 egg
2 cups all - purpose flour (plain flour)
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk (I used regular milk and had no problem)
1 teaspoon vanilla
1 1/2 cups finely chopped rhubarb
In a large bowl, cream together sugar and shortening.
Add egg and vanilla, mix well.
In a separate bowl, sieve flour, baking soda and salt. Add alternately with buttermilk/milk to creamed mixture.
Add rhubarb, mixing well.
Pour into a greased 9" x 13" baking pan. I also line mine with parchment paper.
Topping:
1/4 cup granulated sugar
1/4 cup brown sugar
1 teaspoon cinnamon
Mix topping ingredients together and sprinkle on top of the cake batter.
Place in a preheated 350 oF oven for 35 to 40 minutes, or until done. Mine took around the 40 minute mark to cook.
This cake is as good as it looks, with a nice crisp sugary top, and a moist and light cake. Enjoy!!
Did you notice I "placed" a glass of milk in the photo, to give it a more professional look!!!!! My photo's themselves still are not very good, but I am trying. Now to find the camera manual to get some tips!!!
2 comments:
Oh my goodness - dd & I would love that! I have plenty of rhubarb to use up. Quick question - the recipe says a 9x13 pan - yours looked like an 8x8 - did you half the recipe? I read somewhere if you need to sub buttermilk you can add a little vinegar to regular milk (I think maybe a tbspish/cup of milk) - good to know regular milk worked well, too. Can't wait to make it! Thanks for sharing!
Hey Cheryl,
I did use a 9 x 13 pan, its just the way I took the photo.
Gill
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