Shawna’s Rhubarb Coffee Cake. |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 2 |
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I worked on this recipe all last summer. In my humble opinion it is the best rhubarb coffee cake there is! Please enjoy! Ingredients:
1 1/2 cups firmly packed brown sugar |
2/3 cup vegetable oil |
1 cup buttermilk |
1 egg |
1 teaspoon vanilla |
2 1/2 cups all-purpose flour |
1 teaspoon salt |
1 teaspoon baking soda |
1 teaspoon cinnamon |
1 1/2 cups of finely chopped rhubarb |
1/2 cup grated carrot |
1/2 cup chopped nuts |
1/2 cup raisins (optional) |
2 tablespoons white sugar |
Directions:
1. Beat brown sugar, buttermilk, oil, egg and vanilla in a mixing bowl.
2. Mix flour, salt, cinnamon and baking soda. Add to brown sugar mixture and stir until blended.
3. Stir in Rhubarb (the real trick in this recipe is to chop the rhubarb REALY fine), nuts, carrot and raisins.
4. Turn into 2 greased loaf pans. Sprinkle 1 tablespoon of sugar on top of each loaf.
5. Bake at 325 F 1 hour or until done. These loaves freeze beautifully.
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