Rhubarb Coffee Cake
Breakfast

COFFEE CAKE
2-1/2 c flour
1 t baking powder
1 t salt
1-1/2 c light brown sugar
1 egg, beaten
1 c sour milk (add 1 T vinegar to 1 c milk)
2/3 c vegetable oil
1-1/2 c diced red rhubarb
1-1/2 c chopped pecans or walnuts

TOPPING
1/2 c sugar
1 t ground cinnamon
1 T melted butter

Sift dry ingredients.  Add brown sugar.  Combine egg, milk, oil and vanilla.  Add to dry ingredients and blend well.  Stir in rhubarb and nuts.  Spread batter into a greased 9x13 pan.  Combine topping ingredients.  Sprinkle over batter and bake at 325F for one hour.
 
 
 
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