Rhubarb Coffee Cake
2 C. flour
1 1/2 C. sugar
1 t. baking soda
1 t. salt
1 t. cinnamon
1/4 t. allspice
1/4 t. cloves
2 eggs
1/2 C. vegetable oil
1/3 C. milk
2 C. rhubarb cut into 1/2 inch pieces
Sift dry ingredients together. Place eggs, oil, and milk in another bowl and beat together. Add to dry ingredients. Fold in rhubarb. Pour into greased 9-by-13 pan. Make topping and spoon over batter. Bake at 350 degrees for 50 minutes.
Topping:
2/3 C. flour
1/2 C. brown sugar
4 T. butter
1/4 C. chopped nuts
Cut flour, sugar, and butter together with fork until pea size. Add nuts and stir. Serve on top coffee cake.
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