This is one very delicious coffee cake! I kid you not! My friend Eleanor gave me this recipe, probably 20 years ago . . . hmmm, can that be?
It’s great for breakfast or as a dessert.
Strawberry Rhubarb Coffee Cake
4 cups chopped rhubarb with one package of strawberry jello mixed in
Blend together:
1 cup butter
1 1/4 cups sugar
2 eggs
1 cup sour cream
Sift and add to above mixture:
2 cups flour
1 tsp baking powder
1/2 tsp baking soda
Topping
1/2 cup brown sugar
2 Tbsp white sugar
1 tsp cinnamon
1/2 cup lightly toasted pecans, chopped
Spread 1/2 of the batter in an 8 x 13 inch pan. Layer rhubarb mixture over and sprinkle with 1/2 of the sugar/cinnamon mix. Layer the rest of the batter (it won’t cover perfectly but that’s how it is) and then the rest of the cinnamon.
Bake at 350 degrees for 35 minutes.
you are evil…
Mmmm. Yes, please!
Jo
Now that is just plain cruel to see first thing in the morning ….
Oh my goodness, this looks yummy!
Thank you so much for sharing the recipe Barb.
Have a great day!
Yummy, yummy, yummy. I wonder if I can sub cherries for strawberries? :)
That looks soooo yummy.
I just love your presentation of this wonderful recipe. The antique milk can is perfect! The Coffee Cake looks delicious and your photos are awesome! Thank you so much for sharing with Full Plate Thursday and sure hope to see you again real soon!
Miz Helen