Saturday, May 12, 2012


This  recipe is from a lady in Alaska who said it was one of her old fashion recipes.

1/2 cup butter, softened
1 1/2 cups sugar
2 eggs
1 tsp vanilla extract
2 cups all-purpose flour
2 tsp ground cinnamon
1 tsp baking soda
1/4 tsp ground nutmeg
1 cup buttermilk
4 cups chopped fresh or fozen rhubarb

In a large mixing bowl cream the butter and sugar.  Add the eggs, one at a time, beating well after each one.  Beat in the vanilla extract.  Combine the dry ingredients; add to the creamed mixture alternaely with the buttermilk.  Stir in the rhubarb.  Pour into a greased 13-in x 9-in x 2-in baking pan or dish.

1 cup all purpose flour
1/2 cup packed brown sugar
1 tsp ground cinnamon
1/2 cup cold butter

In a small bowl combine the flour, brown sugar, and cinnamon.  Cut in the butter until the mixture resembles coarse crumbs.  Sprinkle the mixture evenly over the batter.  Bake cake at 350 degrees for 45-55 minutes or until a wooden toothpick inserted nea the center comes out clean.  Cool on a wire rack.
Yield: 16 to 20 servings

Note:  If you are using frozen rhubarb, measure while still frozen, then thaw completely and drain in a colander.  Do not, however, press liquid out of rhubarb!

This is from an old TOH magazine.


Rochelle R. said...

This sounds good. I have seen many recipes for rhubarb pie or cobbler but never a coffee cake. My Mom likes rhubarb, I might make this for her. Thanks for posting this.

Grandma aka Linda Wilson said...

You are welcome, Rochelle. I hope your mom likes this if you get it made for her.