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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 24 |
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Super moist coffee cake Ingredients:
1/2 cup shortening |
1 1/2 cups brown sugar |
1 egg |
1/2 teaspoon salt |
1 teaspoon cinnamon |
1/4 teaspoon allspice |
1/4 teaspoon clove |
1/4 teaspoon vanilla |
2 cups rhubarb, chopped |
2 cups flour |
2 tablespoons flour |
1 teaspoon baking soda |
1 cup buttermilk |
1/2 cup sugar |
1 teaspoon cinnamon |
1/2 cup coconut |
Directions:
1. in a large bowl cream shortening and brown sugar.
2. add the egg.
3. add the salt, cinnamon, allspice, cloves and vanilla.
4. in a different bowl,combine rhubarb, flour and baking soda.
5. stir flour mixture and butter mixture alternately into the large bowl.
6. pour into a greased 9 x 13 pan.
7. combine topping (1/2 cup sugar, 1 teaspoons cinnamon, and 1/2 cup coconut) and sprinkle over batter.
8. bake at 350F for 40 min.
9. serve warm or cold.
10. note: freezes well.
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