Ruby's Rhubarb Coffee Cake Oven: 350 degrees
1 1/2 Cup Brown Sugar, packed 2 1/2 Cup all purpose flour
2/3 Cup Vegetable oil (Melted crisco) 1 tsp Baking soda
2 Eggs 1 tsp Salt
1 tsp Vanilla 1 Cup Milk
2 Cups Rhubarb 1 Cup Walnuts or almonds, chopped
Heat oven to 350 degrees. Grease and flour two 8 inch round baking pans, or two bread loaf pans. Mix brown sugar, oil, eggs, and vanilla in a large bowl. Mix dry ingredients together. Stir dry ingredients and milk into wet. Beat until smooth. Stir in rhubarb and nuts. Pour batter into pans.
1/2 Cup Granulated sugar
1 Tbls Butter
1/4 Cup Walnuts or almonds, chopped
Mix together sugar. butter, and nuts, and sprinkle evenly over batter.
Bake cakes for 35-40 minutes. Serve warm. Great with whip cream.
We think this cake is better the next day. The rhubarb becomes sweeter and tangier. We also like it cold with whip cream. You can substitute whole wheat flour for the all purpose flour. Just add an additional 1 TBL Oil to recipe. Enjoy. Adjust baking time to your moisture preference.