Brookfield neighbor’s rhubarb coffee cake recipe

Brookfield Neighbor’s Rhubarb Coffee Cake recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the beloved "Brookfield neighbor's rhubarb coffee cake recipe," a delightful treat that combines the tangy goodness of rhubarb with the comforting flavors of a classic coffee cake. This recipe has been passed down through generations in the tight-knit community of Brookfield, known for its love of home-cooked delights. The moist and tender cake is infused with the unique tartness of rhubarb, creating a perfect balance of sweet and sour. With a buttery streusel topping, this coffee cake is sure to become a family favorite.

Keywords: rhubarb, coffee cake, recipe, Brookfield neighbor, generations.

Brookfield neighbor's rhubarb coffee cake recipe details

Brookfield neighbor’s rhubarb coffee cake recipe, recipe Rating: 4.9
Number of votes:133

Ingredients

Cake:

2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup shortening or butter, softened

1-1/2 cups brown sugar

1 egg

1 cup sour cream

1 teaspoon vanilla

2-1/2 cups fresh rhubarb, cut in chunks

Topping:

1/2 cup sugar

1/2 cup chopped nuts

1 teaspoon cinnamon

1 Tablespoon melted butter

Instructions:

Mix flour, soda and salt and set aside. In a large mixing bowl, cream together shortening and brown sugar until fluffy. Beat in egg. Beat in flour and sour cream alternately until blended. Mix in vanilla and rhubarb. Spread in greased and floured 9 x 13-inch pan. Mix together sugar, nuts, cinnamon, and melted butter; sprinkle over top. Bake 350 degrees for 40 to 50 minutes.

Serves:12

This recipe was developed when Sue and Mark, former innkeepers, first arrived at the Green Trails Inn. Both had horrible memories of being forced to eat stewed rhubarb as children and resisted valiantly all attempts by their neighbors in Brookfield to entice them to consume this Vermont spring-time delicacy. Finally, the neighbors banded together and arrived at the Inn armed not only with recipes for using rhubarb in a variety of ways, but also actual samples of the recipe results, along with bags of cut and washed rhubarb. This recipe is actually a combination of two coffee cake recipes and has been voted by Green Trails Inn guests as their favorite. (And Sue and Mark now eat rhubarb….)