Old Fashioned Rhubarb Coffee Cake

44 Comments

This Rhubarb Coffee Cake is a basic cake that was made in the old days. I used my own homegrown rhubarb, that I had in the freezer, to make this one. There are not a lot of ingredients in this coffee cake and it is not real sweet. Once the cake is cool, cover it with plastic wrap and let it sit overnight. It has delicious tart rhubarb pieces and a sugar topping that you can serve room temperature as is or warm it up and add a scoop of vanilla ice cream for even more sweetness.

Source: Grandmother Neill’s recipe

 

Ingredients

In a medium mixing bowl whisk

together the oil, vanilla, egg and milk.

In a small bowl whisk together the flour,

baking powder, salt and 1/2 cup of sugar.

Stir the flour mixture gradually

into the egg mixture until combined.

Add the rhubarb to the bowl.

Stir to combine.

Lightly grease an 8” or 9” square

baking dish with cooking oil. Pour

the batter into the baking dish.

Sprinkle with the remaining 2 – 3 Tbsp. of sugar.

Bake in a preheated 400 degree oven for about

25 minutes or until the sides start to turn a light brown.

 

Old Fashioned Rhubarb Coffee Cake

http://www.InDianesKitchen.com

Ingredients

  • 1 large egg
  • 3 Tbsp. melted shortening or oil
  • 1/2 cup whole milk
  • 1 tsp vanilla extract 
  • 1½ cups all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup granulated sugar
  • 2 cups diced frozen rhubarb, thawed
  • 2- 3 Tbsp. Granulated sugar for the top

Directions

  1. Preheat oven to 400 degrees.
  2. In a medium bowl whisk together egg, oil, milk and vanilla.
  3. In a small bowl whisk together the flour, baking powder, salt and 1/2 cup of sugar.
  4. Gradually stir the flour mixture into the egg mixture until combined.
  5. Add the rhubarb stirring to combine.
  6. Spray a 8” or 9” square baking dish with cooking oil. Add the batter to the baking dish.
  7. Sprinkle the remaining sugar evenly over the top.
  8. Bake for about 25 minutes or until the edges are turning a light brown.
  9. Serve warm with vanilla ice cream, optional.

http://www.InDianeKitchen.com

Categories: Cakes, Desserts, Eggs, Vegetables/Slaws/Salads

44 Comments »

    • How exciting!!!! I pick mine, rise it off, slice it in about 1/2” pieces and freeze 2 cups each in freezer bags. That is the amount most recipes call for. It keeps all year long and I can make it whenever I want that way.

      Liked by 1 person

      Reply

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