Rhubarb Lattice Coffee Cake
1 package dry yeast (2 1/4-tsp.) or 1 cake compressed yeast 1/4 cup water (lukewarm for compressed yeast, warm for dry) 1/2 cup milk 1/4 cup sugar 1 teaspoon salt 2 Tablespoons shortening or margarine 2 1/2 cups sifted flour (about) 1 egg Melted butter or margarine Cinnamon sugar Soften yeast in water. Scald milk. Add sugar, salt and shortening. Cool to lukewarm. Add flour to make a thick batter. Mix well. Add softened yeast and egg. Beat well. Add enough more flour to make a soft dough. Turn out on lightly floured board or pastry cloth and knead until smooth and satiny. Place in greased bowl, cover and let rise in warm place until doubled in size, about 1-1/2 hours. When light, punch down. Let rest 10 minutes. Pat 3/4 of dough in bottom of well-greased 9-inch round baking pan. Brush with melted butter or margarine and sprinkle with cinnamon sugar. Spread rhubarb filling evenly over all. Roll out remaining dough 1/4-inch thick and cut into strips 1-inch wide. Arrange strips of dough over rhubarb filling to make lattice. Let rise until doubled, about 45 minutes. Bake at 350 degrees about 35 minutes. Rhubarb Filling 1/4 cup sugar 1 Tablespoon flour 1 1/2 cups rhubarb, cut into 1-inch pieces 2 Tablespoons water Combine sugar and flour in saucepan. Add rhubarb and water and cook until rhubarb is tender (about 10 minutes). Makes 1 coffee cake. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ When we are grateful for the good we already have, we attract more good into our life. On the other hand, when we are ungrateful, we tend to shut ourselves off from the good we might otherwise experience. ~Sylvia --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
