Rhubarb Coffee Cake

Believe it or not, back in 5th grade, my son asked to take this dish for his birthday treats to school that year.

Yes, a dish made with rhubarb.

However, he didn’t know there was rhubarb in it, and neither did his classmates.

If you don’t care for rhubarb, this might be the recipe to try. You really can’t taste the rhubarb!

It’s still one of my son’s favorites today, being fully aware of the ingredients.

Here’s the delicious and easy recipe.

RHUBARB COFFEE CAKE

1 cup butter or margarine, softened
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 the flour, baking soda and salt; add to creamed mixture and mix well. Fold in rhubarb. Pour into a greased 13 x 9 baking dish.

Combine the cinnamon and remaining brown sugar; spring over batter. Bake at 325 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on wire rack.

Yield: 12-16 servings