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Glen Barth's Rhubarb Coffeecake
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Brief Description
fresh or frozen rhubarb can be used
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Main Ingredient
rhubarg
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Category: Cakes
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Cuisine: American
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Prep Time: 0 min(s)
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Cook Time: 50 min(s)
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Recipe Type: Private
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Source:
From Glen Barth (via the Decorah Lutheran Church 150 Anniversary Cook Book)
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Tags:
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Notes:
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Posted By: tvine
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Posted On: Dec 27, 2013
Number of Servings:
Ingredients:
- - Vegetable cooking spray
- 2 cups - flour
- 1 cups - white sugar
- 1/3 cups - butter
- 4 teaspoons - baking powder
- 1 1/2 teaspoons - cinnamon
- 1/2 teaspoons - salt
- 1 - egg
- 1 cups - buttermilk
- 1/4 cups - vegetable oil
- 2 teaspoons - vanilla
- 2 cups - fresh or frozen rhubarb thawed & drained (if frozen), chopped
- 2 tablespoons - sugar
- 1/4 teaspoons - cinnamon
Directions:
Preheat oven to 350.
Lightly grease a 9-inch round cake pan. In medium bowl, combine flour, sugar, butter, baking powder, cinnamon, and salt. In large bowl,, whisk egg, buttermilk, oil, and vanilla; add flour mixture and blend. Stir in rhubarb. Pour batter into pan, spreading evenly. In small bowl, combine remaining sugar and cinnamon. Sprinkle evenly over cake.
Bake for 45-50 minutes, or until golden brown. Let cake cool in pan on wire rake 15 min. Serve warm. Cut into 10 wedges (1 wedge per serving).
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