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Full Online Book HomeLearning KitchenCakesandfrostings - Coffee Cake Rhubarb Coffeecake
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Cakesandfrostings - Coffee Cake Rhubarb Coffeecake Post by :Jaysin Category :Learning Kitchen Author :Unknown Date :December 2011 Read :3375

Click below to download : Cakesandfrostings - Coffee Cake Rhubarb Coffeecake (Format : PDF)

Cakesandfrostings - Coffee Cake Rhubarb Coffeecake

1 1/2 cups brown sugar
1/2 cup shortening
1 egg
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream, (8 ozs.)
1 1/2 cups rhubarb, chopped

Topping:
1/4 cup sugar
1/4 cup brown sugar, packed
1/2 cup pecans; or walnuts, chopped
1 tablespoon butter
1 teaspoon cinnamon


Preheat oven to 350 degrees F. Grease a 9 x 13-inch pan.

In a mixing bowl, cream sugar and shortening. Add egg and blend well.

Combine flour, baking soda and salt; add alternately with the sour cream to the creamed shortening mixture. Fold in rhubarb. Spread in a greased 9x13-inch baking pan.

Combine all topping ingredients; sprinkle over batter.

Bake at 350 degrees for 45 to 50 minutes. Cool on a wire rack.

8 servings
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1 1/2 c. brown sugar 1/2 c. butter 1 egg 1 c. buttermilk 1/2 tsp. soda 1/2 tsp. salt 1 1/2 tsp. vanilla 1 1/2 c. rhubarb, cut up Cream sugar and butter; add egg and beat well. Add sifted dry ingredients alternately with buttermilk and vanilla. Stir in rhubarb. Pour into 9 x 9 inch square pan. Mix 1 cup white sugar with 1 teaspoon cinnamon and sprinkle over top of cake mixture. Bake 40 minutes at 350 degrees.
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