Tina's Rhubarb Coffee Kuchen

Tina Swain


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!


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10 Min
40 Min


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

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.

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About Tina's Rhubarb Coffee Kuchen

Main Ingredient: Flour
Regional Style: American
Other Tag: Heirloom

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