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Food Fare: Tea Time RecipesRhubarb Coffee Cake

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:

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.

 

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