Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping
Real Recipes From Real Home Cooks ®

tina's rhubarb coffee kuchen

WisMs avatar
Recipe by
Tina Swain
@WisMs
Beaver Dam, WI

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!

►
yield 12 serving(s)
prep time 10 Min
cook time 40 Min
method Bake

Ingredients For tina's rhubarb coffee kuchen

  • 2 Tbsp
    butter flavored shortening or butter
  • 1/2 c
    sugar
  • 1
    egg
  • 1 1/2 c
    flour, all-purpose
  • 1 1/2 tsp
    baking powder
  • 3/4 tsp
    salt
  • 1/2 c
    milk
  • 1 tsp
    vanilla
  • 2 c
    sliced rhubarb in 1/4 in slices
  • 1 c
    sugar
  • 2 Tbsp
    flour, rounded
  • 2 Tbsp
    butter
  • 1/2 tsp
    nutmeg

How To Make tina's rhubarb coffee kuchen

  • 1
    Cream 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.
  • 2
    Grease 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.
  • 3
    In 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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT