Rhubarb everywhere! I'm not complainin'
It's rhubarb season here. I was gifted some rhubarb and here's the first recipe of the season: Rhubarb-Crumb Cake
2 eggs
1/2 cup oil
1/3 cup milk
2 cups sifted flour
1 1/4 cups sugar
1 t. each soda, salt, and cinnamon
1/4 t. each allspice and cloves
2 cups fresh rhubarb, cut into 1/2" pieces.
Beat together eggs, oil, and milk. Add sifted dry ingredients and stir in rhubarb. Turn into greased and floured 9x13 pan. Sprinkle with topping over batter. Bake at 350 degrees for 40 minutes.
Topping:
2/3 cup flour
1/2 cup brown sugar, packed
1/4 cup butter or margarine
3/4 cup flaked coconut
1/4 cup chopped nuts
Blend first 3 ingredients together then add coconut and nuts.
This recipe compliments of The Lopez Island Cookbook.
2 eggs
1/2 cup oil
1/3 cup milk
2 cups sifted flour
1 1/4 cups sugar
1 t. each soda, salt, and cinnamon
1/4 t. each allspice and cloves
2 cups fresh rhubarb, cut into 1/2" pieces.
Beat together eggs, oil, and milk. Add sifted dry ingredients and stir in rhubarb. Turn into greased and floured 9x13 pan. Sprinkle with topping over batter. Bake at 350 degrees for 40 minutes.
Topping:
2/3 cup flour
1/2 cup brown sugar, packed
1/4 cup butter or margarine
3/4 cup flaked coconut
1/4 cup chopped nuts
Blend first 3 ingredients together then add coconut and nuts.
This recipe compliments of The Lopez Island Cookbook.
Comments