Ingredients
-
1/2
-
1 1/2
-
2
-
1
-
1
-
2
-
1
-
2
-
-
1/2
-
-
-
-
-
Directions
Rhubarb Coffee Cake,This recipe says spring. It is easy to prepare and even easier to eat. My family devours it and we are not dessert people. It is from the Company’s Coming cookbook series.,I made a half recipe with 1 1/2 cups fresh rhubarb, switched orange extract for vanilla, yogurt for sour cream and only brown sugar on top. Very yummy and stays moist for days, or until it is scarfed up! A half recipe is plenty for 8 servings baked in a round cake pan.,Yummy, a big hit! Enjoy.
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Steps
|
1
Done
|
Preheat Oven to 350f. |
|
2
Done
|
Cream Butter and Sugar Together in Mixing Bowl. |
|
3
Done
|
Beat in Eggs One at a Time. |
|
4
Done
|
Stir in Sour Cream and Vanilla. |
|
5
Done
|
Mix Flour and Baking Soda Together and Fold Into Batter. |
|
6
Done
|
Stir in Rhubarb. |
|
7
Done
|
Turn Into Greased 9x13-Inch Pan. |
|
8
Done
|
Topping: Mix All Ingredients Together Until Crumbly. |
|
9
Done
|
Sprinkle Over Top. |
|
10
Done
|
Bake 30-40 Minutes Until Done. |
