Amish Rhubarb Coffeecake

"During spring and summer, when the rhubarb is fresh from the garden, this rhubarb coffeecake is a favorite treat in my household. It goes well with a cup of coffee in the morning for breakfast." From The Amish Cook

• 1/2 cup shortening
• 1/ 1/4 cups plus 1/3 cup firmly packed brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 1 1/2 teaspoons lemon juice or apple cider vinegar
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 1/2 cups finely chopped fresh rhubarb
• 2 teaspoons ground cinnamon
• 1 teaspoon melted butter

METHOD

Preheat the oven to 375°F. Cream the shortening, 1 1/4 cups of the brown sugar, the eggs, and vanilla in a bowl. In a separate bowl, combine the milk and lemon juice. Add this to the sugar mixture and stir well. Add the flour, baking soda, and salt, and stir until the flour is moistened. Mix in the rhubarb. Pour the batter into a greased 9-inch square pan. In a separate bowl, mix together the remaining 1/3 cup brown sugar, the cinnamon, and the butter and sprinkle over the top of the batter. Bake for 35 to 40 minutes, until golden brown in color. Serve warm or cold.

Makes: 1 (9-inch) square cake.

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Reprinted with permission from ©2002 Kevin L. Williams, Oasis Newsfeatures, Inc. The Amish Cook: Recollections and Recipes from an Old Order Amish Family, published by Ten Speed Press      back to book review

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