Rhubarb Coffee Cake

From the kitchen of my kids’ great great grandma

This recipe is an absolute favorite of my kids (& myself!). This morning to celebrate the last day of school, I made 2 9x13 pans of Rhubarb Coffee Cake. The kids easily finished off one pan and now we have leftovers for tomorrow morning breakfast since it stores so well.

Rhubarb Coffee Cake

Preheat Oven to 350 degrees Fahrenheit

Grease 9x13 pan

Ingredients:

1 1/2 cups sugar

1/2 cup melted butter

1 egg

1 cup milk

1 tsp. Baking soda

2 cups Flour (for gluten free, I use King Arthur’s Gluten Free Flour)

1 tsp. Vanilla

1 1/2 cups chopped rhubarb

++ Mix 1/3 cup white sugar + 1 tsp. Cinnamon for topping

Directions

1. Cream sugar, butter and egg together.

2. Add milk, baking soda, flour and vanilla and mix thoroughly.

3. Mix in rhubarb until just mixed.

4. Spread in greased pan.

5. Cover with sugar/cinnamon mixture.

6. Bake 40-45 minutes until golden brown.

7. Enjoy warm or cooled, both are delicious!