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Rhubarb Coffee Cake
1 1/2 cups firmly packed brown sugar
1/2 cup shortening or margarine
1 cup buttermilk or sour milk
1 teaspoon vanilla extract
2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons cinnamon
1 1/2 cups rhubarb, finely diced
Cream sugar and shortening; add in buttermilk, vanilla extract and eggs. Mix well.
Add combined dry ingredients; beat all slowly and fold in rhubarb.
Pour into a greased and floured 13 x 9-inch pan.
Sprinkle on a mixture of 1/4 cup granulated sugar and 1 teaspoon cinnamon.
Bake at 350 degrees F until done.
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