I have some rhubarb in the garden that wanted using, so I decided to make a Rhubarb Coffee Cake. I got the recipe from The Harrowsmith Country Life Baking Book. This recipe is a keeper, its so light and moist, just yummy.
Rhubarb Coffee Cake
1 1/2 cups granulated sugar
1/2 cup shortening
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.
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!!!