Shirley's Recipes

Servings: 16

2 teaspoons vanilla extract, divided\\

1 cup firmly packed brown sugar\\

2-1/2 cups granulated sugar, divided\\

Occasion: Easter\\

Cream together 1/2 cup butter and 1-1/2 cups sugar; add egg and beat. Sift flour, salt and baking soda and add alternately with buttermilk. Gently blend in rhubarb and 1 teaspoon vanilla. Pour into a greased 13 x 9 x 2-inch pan.\\

Name: Rhubarb Coffee Cake
Key Ingredient: rhubarb
Preparation: bake
Cuisine: American
Food Group: sugar
Meals: brunch, dinner, picnic
Courses: dessert
Temperature: room
Effort: easy
Prep. Time: :35
Elapsed Time: 1:20
Servings: 16

1 cup (2 sticks) butter or margarine, divided
2-1/2 cups sugar, divided
1 egg, beaten
2-1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 cup buttermilk or sour milk
3 cups rhubarb, sliced
2 teaspoons vanilla, divided
1 cup packed brown sugar
1/2 cup nuts, chopped
1/2 cup light cream or evaporated milk

Cream together 1/2 cup butter and 1-1/2 cups sugar; add egg and beat. Sift flour, salt and baking soda and add alternately with buttermilk. Gently blend in rhubarb and 1 teaspoon vanilla. Pour into a greased 13 x 9 x 2-inch pan.\\ Mix together brown sugar and nuts and sprinkle evenly over top of batter. Bake at 350F. for 45 minutes or until cake is done. When cake is done, remove to wire rack. Combine remaining 1/2 cup butter, 1 cup sugar and light cream in a pan and heat until sugar is dissolved, stirring occasionally. Stir in remaining 1 teaspoon vanilla and spread topping on cake.