My family loves my Rhubarb Coffee Cake! Keep in mind if I had revealed truly what it was and what the ingredients were to my family the first time I made it, they wouldn’t have even tried it! Maybe Bill would have, but NO ONE else would have! Anything with the word “coffee” in the title would have been banned, let alone anything with rhubarb in it! 🙂 I called it “Cinnamon Cake.” They loved it and were hooked! Zach even requested it and took it to school a couple years ago for his birthday treats! Ali and Zach eventually found out what “Cinnamon Cake” was and it’s ingredients, but they were already loving it so much that they didn’t care!
I made Rhubarb Coffee Cake tonight, and we each just enjoyed a piece while it was still warm…we don’t just have it for breakfast! I know..it’s not the most healthy treat, but I guarantee it’s yummy! We’ll enjoy it all summer long! Enjoy!
Rhubarb Coffee Cake
1 cup butter or margarine, softened (I use butter)
2 cups packed brown sugar, divided
1 egg
1 teaspoon vanilla extract
1 cup milk
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2-1/2 cups finely chopped fresh or frozen rhubarb
1/2 teaspoon ground cinnamon
In a mixing bowl, cream butter and 1-1/2 cups brown sugar. Add egg and vanilla, beating until light and fluffy. Add milk; beat until smooth. combine flour, baking soda and salt; add to creamed mixture and mix well. Fold in rhubarb. Pour into a greased 13 x 9 x 2 inch baking dish.
Combine the cinnamon and remaining brown sugar; sprinkle over batter. Bake at 325 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 12-16 servings.
(Note from me: The batter will look very runny and a little weird after adding the milk, but keep going! It’ll look much more like batter when you add the flour!)
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