This delightful rhubarb coffee cake is a cherished classic that has been passed down through generations. One of our CSA members shared this recipe, which they received from a former neighbor in Apple Valley, MN, more than 50 years ago. Originally from Kansas, this recipe brings together the tangy flavor of rhubarb with a sweet, comforting cake that has been a family favorite for decades. When their daughter heard they were making it again, she said, “It is always good.” We hope you enjoy this delicious slice of nostalgia as much as we do!
Cream: 1 1/2 cup brown sugar and 1/2 cup shortening or oleo
Stir in: 1 egg and 1/2 tsp salt
Add: 1 cup sour milk, 1 tsp soda, 1 tsp vanilla, 2 cups flour
Add: 1 1/2 cup rhubarb, cut in fine pieces
Pour: into 9×13 greased pan
Sprinkle on topping: 1/4 cup sugar and 1 tsp cinnamon
Bake: 30 min at 375 degrees Fahrenheit
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