RHUBARB COFFEE CAKE
I used to hate rhubarb. You couldn't pay me to eat it. My mother-in-law gave me so much rhubarb, I looked for a way to make it other than pie. I found this recipe, made some adjustments, added my crumb topping that I put on everything, and viola'! It smelled so good baking that I had to taste it. I loved it! I leave a piece...
Provided by Sharon Hansen
Categories Other Breakfast
Time 1h30m
Number Of Ingredients 13
Steps:
- 1. 1. Mix all dry ingredients in a bowl. Add wet ingredients except topping (below) into a bowl. Stir until all ingredients are moistened. Spread into a 9" X 13" greased rectangular pan (batter will be thick). (If you have one, I use a 10" square pan - makes cake thicker - bake the longer time) 2. Mix topping ingredients together. I pulse in a food processor. Sprinkle topping evenly over batter. Bake at 350 degrees for 50-60 minutes. Serve warm or at room temperature. Yum!
- 2. Topping 1/3 C. butter 3 Tbs. flour 1/3 C. oatmeal 1/3 C. brown sugar 1/2 tsp. cinnamon dash salt 2/3 C. chopped walnuts
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Check it out »#time-to-make #course #preparation #breads #coffee-cakes #4-hours-or-less
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