Homemade Rhubarb Coffeecake

Homemade Rhubarb Coffeecake, 6.0 out of 10 based on 1 rating
VN:F [1.9.22_1171]
Rating: 6.0/10 (1 vote cast)

Wow, this sounds good right now: rhubarb coffee cake. In case you missed the recipe in Lovina’s column this week, I will repeat it here, this time with a photo of fresh-from-the-oven rhubarb coffeecake.  Rhubarb is starting to come up now so you’ll definitely want to try this delicious cake.  A scoop of vanilla ice cream on the cake while it is still warm is a favorite way for the Amish Cook to eat it.  Here is a repeat of the recipe:

  • 1½ cups brown sugar
  • ½ cup shortening
  • 1 egg
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup sour cream
  • 1½ cups chopped rhubarb

Topping

  •  ¼ cup white sugar
  • ½ cup brown sugar
  • ½ cup chopped pecans
  • 1 tablespoon butter

In a large mixing bowl, cream shortening, sugar and egg. In another bowl, combine flour, soda and salt. Add alternately with sour cream to the creamed mixture. Fold in rhubarb. Spread into a greased 9-by-13-inch baking pan. Combine all topping ingredients and sprinkle over batter. Bake at 350 degrees Fahrenheit for 45 to 50 minutes.

 

Join Our Newsletter

Join over 7,000 people who get free and fresh content delivered automatically each time we publish.

Sign Up

Speak Your Mind

*


three × = 12

CommentLuv badge

css.php