Rhubarb Coffee Cake

Serves: 12
Total Calories: 276


1 1/2 cups sugar
1/2 cup butter or margarine
2 cups flour
1 cup milk
1 egg
1 teaspoon baking soda
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon nutmeg ground
1/2 teaspoon cloves ground
1/2 teaspoon cinnamon ground
2 cups rhubarb diced
1/3 cup sugar
1/4 cup walnuts chopped or pecans
1/2 teaspoon cinnamon ground
Whipped cream (optional)
* If using frozen rhubarb, thaw, dice and drain well.


Preheat oven to 350°. Grease and flour a 13 x 9 x 2-inch baking pan.

In a large mixer bowl at low speed, beat 1 1/2 cups sugar and butter or margarine until fluffy. Add flour, milk, egg, baking soda, vanilla, baking powder, nutmeg, cloves and 1/2 teaspoon cinnamon. Beat until well blended. Stir in rhubarb just until blended. Spread in pan.

In a small bowl, mix 1/3 cup sugar, nuts and 1/2 teaspoon cinnamon. Sprinkle over batter. Bake for 45 minutes or until top springs back when lightly touched.

Serve warm or at room temperature with whipped cream.

Nutritional Facts:

Serves: 12
Total Calories: 276
Calories from Fat: 88

This Rhubarb Coffee Cake recipe is from the Current Calendars Cookbook. Download this Cookbook today.

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