Thursday, May 16, 2013

Rhubarb Coffee Cake

This is an old recipe from a cookbook that Lucy Boykin, a former kindergarten teacher that lived near my parents growing up compiled to raise money for scholarships, she was a sweet lady and loved by all.  Rhubarb is one of my springtime favorites and this recipe is so good that even people who think they hate rhubarb like it.

1 1/2 cups brown sugar
1/4 cup white sugar
1/2 cup shortening (I use butter)
Cream together
1 egg
2 cups flour
1 tsp baking soda
1 cup buttermilk or sour milk
1 1/2 cups cut up raw rhubarb

Add dry ingredients slowly, alternately with milk. Fold in the rhubarb.  Pour into a 9 x 13 greased pan.

Top with 1/3 cup sugar and 1 tsp. cinnamon (mixed).  Bake at 350 degrees for 30-40 minutes.  Serve with whipped cream.

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