Brookfield neighbor’s rhubarb coffee cake recipe
Brookfield Neighbor’s Rhubarb Coffee Cake recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and does not represent the final look of a dish.
- 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
- 1/2 cup sugar
- 1/2 cup chopped nuts
- 1 teaspoon cinnamon
- 1 Tablespoon melted butter
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.
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….)
Reference: Brookfield neighbor’s rhubarb coffee cake recipe
Recipe type: xarchivex
Find more recipes on thesmartcookiecook.com or see our latest posts.