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Recipes Desserts Cakes
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| Author Notes: | The tartness of the rhubard offsets the sweetness of this wonderful coffee cake beautifully. Rhubarb grew wild near the rural Massachusetts home where Cheri grew up (this is her Mom's recipe), but she arely gets the chance to use it these days. |
| Ingredients: |
1/2 cups sugar
1/2 cup chopped pecans or walnuts 1/2 cup plus 2 tablespoons butter 1 1/2 cup rhubarb, but into 1/2" pieces 1 cup sour cream 2 cup flour 1 teaspoon baking soda 1 1/2 teaspoons cinnamon 1/2 teaspoons salt 1 1/2 cup brown sugar 1 egg |
| Instructions: |
Pre-heat oven to 350° F. Mix together sugar, nuts, 2 tablespoons butter and cinnamon until crumbly. Set aside. In a medium bowl, combine flour, baking soda and salt, set aside. Cream together brown sugar, 1/2 cup butter and egg thoroughly. Alternate adding dry ingredients and sour cream until all our incorporated into brown sugar/egg mixture. Stir in rhubarb. Pour into a greased 13" X 9" x 2" baking pan (you can also bake these in small individual loaf pans) and sprinkle with reserved topping. bake for 45-50 minutes or until a cake tester come out clean and top is golden brown. |
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