Rhubarb Coffee Cake

16 servings

ingredients

  • For the Cake:
  • 1 cup sugar
  • 2 1/2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup margarine
  • 1 cup buttermilk
  • 1 egg
  • 1 teaspoon vanilla
  • 3 cups sliced rhubarb
  • 1 cup brown sugar
  • 1/2 cup chopped walnuts
  • For the Topping:
  • 1/2 cup margarine
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 1/2 cup light cream or evaporated milk

directions

Preheat the oven to 350 degrees F.

FOR THE CAKE:

Mix the dry ingredients together. Add 1/2 cup margarine, buttermilk, egg and 1 teaspoon vanilla to the dry ingredients. Fold in the rhubarb and pour into a greased 9 x 13-inch pan.

Top the cake with brown sugar and walnuts.

Bake 45 minutes or until toothpick inserted is clean. Remove from oven.

FOR THE TOPPING:

Heat the topping ingredients until the sugar is melted. Spread the topping over the warm cake. Cut into 16 pieces.

Recipe reprinted by permission of <I>The Buttonwood Inn, NH<. All rights reserved.

RecID 8841

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