Well, I mentioned the other day about the rhubarb my dad picked for me. I was going to try this "yummy-sounding" recipe for Rhubarb Coffee Cake. Well, I tried it and there was really nothing special about it. There was no “pour me another cup of coffee and pass the coffee cake” response at all!!!! So needless to say that recipe was NOT a “keeper” in my book! So I will make my mother’s Rhubarb Cake with my frozen rhubarb because it is a tried and tested "thumbs-up" recipe that the whole family enjoys – especially my dad!! Here is mom’s recipe:
Prepare 8x8” pan:
1/3 C butter - melt in the pan & add 2 C rhubarb
Spread in pan and sprinkle ½ C sugar plus 2 Tbs of flour over rhubarb
Batter:
1 1/3 C flour
1 C sugar
2 Tbs Baking Powder
½ tsp salt
Add 1/3 C butter
2/3 C milk
1 tsp vanilla
Beat for about 2 minutes
Add 1 egg and beat another 2 minutes
Spread this batter over the rhubarb
Bank for 40 minutes at 350 degrees
So, get this cake in the oven, make some coffee and when it’s done – “pour yourself and a friend a cup of coffee and pass the cake”!!! Enjoy!
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