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Thread: Rhubarb Coffee Cake

  1. #1
    Elite Member B.C.'s Avatar
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    Default Rhubarb Coffee Cake

    1/2 cup butter, softened
    1 1/2 cups sugar
    1 egg
    2 1/2 cups flour
    1 tsp baking soda
    1/2 tsp salt
    1 cup buttermilk
    3 cups chopped rhubarb
    1 tsp vanilla
    1/2 cup chopped walnuts
    1/4 cup sugar
    1/4 cup brown sugar
    1 tsp sugar

    Glaze:
    1 cup sugar
    1/2 cup butter
    3 Tbl milk
    1 tsp vanilla

    In a bowl cream butter and sugar. Beat in egg. Combine flour, soda, and salt and add alternately to the creamed mixture with the buttermilk. Mix well. Stir in the rhubarb, nuts and vanilla. Pour into greased 13x9 inch pan. Combine the sugar, brown sugar and cinnamon. Sprinkle over cake batter. Bake @ 350 for 45 minutes or until a toothpick comes out clean. Meanwhile prepare the glaze. Combine the sugar butter and milk. Bring to a boil. Remove from the heat and stir in vanilla. Pour over hot cake. Serve immediately. Cake is good without glaze poured over.

    A friend at work brought this cake in. It was great and thought anyone that has rhubarb would enjoy it. I haven't made it yet but froze rhubarb to use when I can take it to a family cookout. I'd eat the whole thing myself! I won't put the glaze on as it isn't needed with the sugar and cinnamon topping.

  2. #2
    Hit By Ban Bus! pacific breeze's Avatar
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    Default Re: Rhubarb Coffee Cake

    This sounds so good. I love rhubarb and bought lots this season -- another excuse to eat it. Yum.

  3. #3
    Elite Member B.C.'s Avatar
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    Default

    Quote Originally Posted by B.C. View Post
    1/2 cup butter, softened
    1 1/2 cups sugar
    1 egg
    2 1/2 cups flour
    1 tsp baking soda
    1/2 tsp salt
    1 cup buttermilk
    3 cups chopped rhubarb
    1 tsp vanilla
    1/2 cup chopped walnuts
    1/4 cup sugar
    1/4 cup brown sugar
    1 tsp cinnamon

    Glaze:
    1 cup sugar
    1/2 cup butter
    3 Tbl milk
    1 tsp vanilla

    In a bowl cream butter and sugar. Beat in egg. Combine flour, soda, and salt and add alternately to the creamed mixture with the buttermilk. Mix well. Stir in the rhubarb, nuts and vanilla. Pour into greased 13x9 inch pan. Combine the sugar, brown sugar and cinnamon. Sprinkle over cake batter. Bake @ 350 for 45 minutes or until a toothpick comes out clean. Meanwhile prepare the glaze. Combine the sugar butter and milk. Bring to a boil. Remove from the heat and stir in vanilla. Pour over hot cake. Serve immediately. Cake is good without glaze poured over.

    A friend at work brought this cake in. It was great and thought anyone that has rhubarb would enjoy it. I haven't made it yet but froze rhubarb to use when I can take it to a family cookout. I'd eat the whole thing myself! I won't put the glaze on as it isn't needed with the sugar and cinnamon topping.
    While making this cake last weekend I realized the recipe should say 1 teaspoon cinnamon not 1 teaspoon sugar.

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