[CnD] Rhubarb Coffee Cake

2018-05-12 Thread Marilyn Pennington via Cookinginthedark
Rhubarb Coffee Cake

1/2 cup margarine

1 1/4 cups sugar

1 egg

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

1 teaspoon vanilla

2 cups chopped rhubarb

Dash of cinnamon

1 teaspoon cinnamon

1/2 cup sugar

2 tablespoons margarine

1/2 cup chopped nuts

Cream together 1/2 cup margarine and 1 1/4 cups sugar until light; beat in
egg. Sift flour, baking soda and salt; alternately add to creamed mixture
with buttermilk. Fold in vanilla, rhubarb and dash of cinnamon. Pour into
greased 9 by 13 inch pan. Combine 1 teaspoon cinnamon, 1/2 cup sugar, 2
tablespoons margarine and nuts; sprinkle over batter. Bake at 350 degrees
for 40 minutes.  Mama's Corner.

 

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[CnD] Rhubarb Coffee Cake Recipe - BettyCrocker.com

2018-04-13 Thread Marilyn Pennington via Cookinginthedark
Rhubarb Coffee Cake Recipe - BettyCrocker.com



*   Prep 20 min
*   Total2 hr 40 min
*   Servings15

Celebrate the arrival of spring with a special, sunny cake showcasing tart,
tangy rhubarb. ...



Ingredients

1 box Betty Crocker™ Super Moist™ yellow cake mix Save $

3/4cup milk

1teaspoon vanilla Save $

3 eggs

1package (3 oz) cream cheese, softened Save $

2cups chopped fresh rhubarb Save $

1/2cup Gold Medal™ all-purpose flour Save $

3/4cup sugar Save $

1/4cup butter or margarine, softened

Steps

·  1. Heat oven to 325°F (for all pans). Spray bottom and sides of 13x9-inch
pan with baking spray with flour.

·  2. In large bowl, beat cake mix, milk, vanilla, eggs and cream cheese
with electric mixer on low speed 1 minute, then on medium speed 2 minutes,
scraping bowl frequently; set aside.

·  3. In medium bowl, toss rhubarb and 1/4 cup of the flour. Fold rhubarb
into batter; spread in pan.

·  4. In small bowl, mix remaining 1/4 cup flour, the sugar and butter until
coarse crumbs form. Sprinkle over top of batter.

·  5. Bake 35 to 42 minutes or until lightly browned and toothpick inserted
in center comes out clean. Cool about 30 minutes to serve warm or cool
completely, about 1 hour 30 minutes.

·

TIPS:  If you are using frozen rhubarb, measure the rhubarb while it's still
frozen; then partially thaw and chop. Thaw it completely in a colander and
drain but do not press out the liquid.

*   Use a serrated knife to easily cut the cake, and dip it in hot water
before cutting each piece.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories

270

Calories from Fat

80

% Daily Value

Total Fat

9g

14%

Saturated Fat

4 1/2g

23%

Trans Fat

1g



Cholesterol

60mg

19%

Sodium

280mg

12%

Potassium

105mg

3%

Total Carbohydrate

42g

14%

Dietary Fiber

0g

0%

Sugars

26g



Protein

4g



% Daily Value*:

Vitamin A

6%

6%

Vitamin C

0%

0%

Calcium

10%

10%

Iron

6%

6%

Exchanges:

1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0
Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2
Fat;

Carbohydrate Choice

3

*Percent Daily Values are based on a 2,000 calorie diet.

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