MAGGIE’S RHUBARB COFFEE CAKE

(Submitted by Maggie Keeler)

SERVES 12

Maggie writes: ”I combined two old recipes and added my own touches to create this version of the 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.“

INGREDIENTS

Topping:

1/2 cup packed light brown sugar

1 tablespoons cold butter

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 cup chopped walnuts

Batter:

1 cup packed light brown sugar
1/2 cup granulated sugar
1/2 cup soft butter
1 egg
1 cup soured milk or buttermilk (see note below)
1 teaspoon vanilla
2 cups unbleached 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.

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 9x13-inch baking pan. Sprinkle the topping over the batter. Bake 350° F. for about 40 minutes or until it tests done.

Note: 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.

Other recipes submitted by Maggie:

Disclaimer: This recipe was submitted by a visitor and has not been tested by Teri's Kitchen.

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