Maggie's Rhubarb Coffee Cake
(Shared recipe submitted by Maggie Keeler.)
Maggie writes: "I combined two old recipes and added my own touches to create this version of rhubarb coffee cake. The first time that I made it for the Peter Burr gardeners, I used the old Amish rhubarb we grow in the Kitchen Garden at the Peter Burr Farm (a living history farm in Jefferson County, WV). It was very well received, even by those who said that they don't like rhubarb."
- 1/2 cup packed light brown sugar
- 1 tablespoons cold butter
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup chopped walnuts
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1/2 cup soft butter
- 1 egg
- 1 cup sour milk or buttermilk (see notes below)
- 1 teaspoon vanilla
- 2 cups unbleached all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups chopped rhubarb
Make your topping first. Combine everything, except nuts, in a medium bowl and work the ingredients with a fork or pastry blender until coarse crumbs form. Stir in chopped nuts; set aside.
Preheat oven to 350° F. To make the cake batter, cream the brown sugar and butter together in a large bowl. Beat in the egg until blended. Add the milk and vanilla; stir well. Combine the flour, baking soda, and salt; stir into the batter until well mixed. Fold in the rhubarb. Pour batter into a greased 13x9-inch baking pan. Sprinkle the topping over the batter. Bake for about 40 minutes or until it tests done.
Notes: To sour milk when none is available, add 1 teaspoon cider vinegar to 1 cup of milk. Let it stand about 5 minutes, or until it coagulates.
About Maggie: Maggie's e-mail address is Peterjane2@aol.com.
Additional recipes submitted by Maggie:
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