tina's rhubarb coffee kuchen
This recipe was in an old St Peter's Christian Woman's Cookbook that my mother had for over about 60 years. I eat it, smile and think wonderful thoughts of her and all the glorious women of my past. The cookbook is so old and stained but oh so well treasured!
prep time
10 Min
cook time
40 Min
method
Bake
yield
12 serving(s)
Ingredients
- 2 tablespoons butter flavored shortening or butter
- 1/2 cup sugar
- 1 - egg
- 1 1/2 cups flour, all-purpose
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 cup milk
- 1 teaspoon vanilla
- 2 cups sliced rhubarb in 1/4 in slices
- 1 cup sugar
- 2 tablespoons flour, rounded
- 2 tablespoons butter
- 1/2 teaspoon nutmeg
How To Make tina's rhubarb coffee kuchen
-
Step 1Cream butter and sugar. Add eggs and beat until smooth and flour, baking powder, creamy. Mix vanilla with milk. Sift flour, baking powder and salt. Add along with milk mixture to the creamed sugar egg mixture. Beat to blend. Dough will be fairly stiff.
-
Step 2Grease a 9x13 pan. I plop about 6 plops of dough in the bottom of the 9x13 then I use an offset spatula to spread the dough in the pan. Sprinkle raw rhubarb over dough.
-
Step 3In separate bowl mix sugar, the two rounded tablespoons of flour, butter and nutmeg. Sprinkle over the rhubarb. Bake 350 degrees for 35-40 minutes.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Breakfast
Category:
Fruit Desserts
Category:
Sweet Breads
Method:
Bake
Culture:
American
Ingredient:
Flour
Tag:
#Heirloom
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