Desserts.RhubarbCoffeeCake History
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December 02, 2015, at 05:57 AM
by -
Deleted lines 34-39:
[[#comment1]](:nl:)>>messagehead<<
!!!!![[~Ibrahim]] — [-01 December 2015, 18:11-]
>>messageitem<<
Thank you for stopping by! :)Love your site and this Rhubarb Strawberry Upside Down Cake! I just made Rhubarb Berry Jam and Rhubarb Berry Pie. I just love the Rhubarb and Strawberry Combo!!!
>><<
!!!!![[~Ibrahim]] — [-01 December 2015, 18:11-]
>>messageitem<<
Thank you for stopping by! :)Love your site and this Rhubarb Strawberry Upside Down Cake! I just made Rhubarb Berry Jam and Rhubarb Berry Pie. I just love the Rhubarb and Strawberry Combo!!!
>><<
December 02, 2015, at 02:11 AM
by - Comment added
Added lines 34-40:
[[#comment1]](:nl:)>>messagehead<<
!!!!![[~Ibrahim]] — [-01 December 2015, 18:11-]
>>messageitem<<
Thank you for stopping by! :)Love your site and this Rhubarb Strawberry Upside Down Cake! I just made Rhubarb Berry Jam and Rhubarb Berry Pie. I just love the Rhubarb and Strawberry Combo!!!
>><<
July 04, 2014, at 12:01 AM
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Changed lines 15-17 from:
Attach:RhubarbCoffeeCake.jpg
to:
Attach:RhubarbCoffeeCake.jpg\\
July 03, 2014, at 11:59 PM
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Changed lines 13-14 from:
Servings: 16
to:
Servings: 16\\
Attach:RhubarbCoffeeCake.jpg
Attach:RhubarbCoffeeCake.jpg
May 22, 2008, at 01:16 AM
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2 teaspoons vanilla, divided\\
to:
2 teaspoons vanilla extract, divided\\
April 06, 2008, at 08:49 PM
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Changed line 24 from:
1 cup packed brown sugar\\
to:
1 cup firmly packed brown sugar\\
April 06, 2008, at 08:27 PM
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Changed line 16 from:
2-1/2 cups sugar, divided\\
to:
2-1/2 cups granulated sugar, divided\\
December 08, 2007, at 02:37 AM
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Occasion: Easter\\
December 07, 2007, at 08:00 PM
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Changed line 27 from:
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.\\
to:
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.\\
December 07, 2007, at 07:30 PM
by -
Added lines 1-29:
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.
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.