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Quick prep and very easy.
Difficulty: Easy
Servings: 12
Prep Time: ten minutes Cook Time: 40-45 minutesIngredients
4 c chopped rhubarb
1/2 c butter
1-1/2 cups white sugar
2 eggs
1 c buttermilk
1 tsp cinnamon
1/4 tsp nutmeg
1 tsp baking soda
2 c flour
Topping:
1/2 c butter
1/2 c brown sugar
1 c flour
Directions
Mix all but topping ingredients. Pour into greased 13×9 pan and crumble topping over it. Bake at 350 for 40-45 minutes.
Categories: Breads, Breakfast, Cakes, Coffee Cake, Desserts, Old-Fashioned
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9:49
am
Judi,
Sorry I didn’t really clarify, I prett much copied the typing right out of the ancient church cookbook I found it in. I changed it some, they call for more cinnamon which we dont like at our house. I’m glad that it still turned out for you!!!
7:28
pm
thanks for sharing rachel! i did follow the directions and was worried it was going to be too smushy but it was VERY YUMMY. everyone loved it! i didn’t even know my kids liked rhubarb!
3:17
pm
This is a repost of my original comment.
No picture, sorry, our digital camera has gone on vacation (?) for the moment. You have to understand, I had no sleep last night, when I rolled out of bed finally at 4:30 this a.m., I reread this and thought, “Sure! I can do that, even sleepy!” Uh, well, I did it, but….
I wrote the following notes on the printout:
Use a LARGE bowl, this will nearly overflow a medium one!!!
If you want to do this for breakfast, prep the dry stuff the night before and refrigerate (except the liquid) so all you have to do is finish mixing up the batter, put on the topping and put it in the oven.
Sleepyhead! Do NOT mix the ingredients in the order listed, mix the dry ingredients, the wet ingredients and THEN add the rhubarb. Starting with the rhubarb AND a nearly too small bowl makes for difficulties.
I truly LOVE this recipe. Even with all the disasters (implied and stated above) it still came out and it is YUMMY!
Judi