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Desserts >  Tea Time >  Rhubarb Coffee Cake >

 

Rhubarb Coffee Cake

• 1/2 C shortening

• 1-1/2 C sugar

• 1 egg

• 3 C fresh rhubarb, chopped fine

• 1/2 tsp. salt

• 1 tsp. baking soda mixed with 1 C milk

• 2 C + 1 tsp. flour

Preheat oven to 350-degrees F. In a bowl, cream together shortening and 1-1/2 C of sugar. Add salt and egg; mix well. Add milk and baking soda (make sure the baking soda has been dissolved in milk before adding). Add flour and stir in chopped rhubarb. Pour mixture into a 9x13-inch baking pan.

 

Topping:

• 1/2 C sugar

• 1 tsp. cinnamon

In a bowl, mix together 1/2 C sugar and cinnamon for topping.

 

Sprinkle on top of cake mixture. Bake for forty-five minutes or until toothpick inserted into middle comes out clean. Allow to cool slightly before slicing and serving.

 

Recipe featured in Food Fare's Community Garden Cookbook.

 

Related Links:

• Food Fare Articles: Tea Time

• Food Fare Culinary Collection: Tea Time

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