Shawnas Rhubarb Coffee Cake.
- 1 12 cups firmly packed brown sugar
- 23 cup vegetable oil
- 1 cup buttermilk
- 1 egg
- 1 teaspoon vanilla
- 2 12 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 12 cups of finely chopped rhubarb
- 12 cup grated carrot
- 12 cup chopped nuts
- 12 cup raisins (optional)
- 2 tablespoons white sugar
- Beat brown sugar, buttermilk, oil, egg and vanilla in a mixing bowl.
- Mix flour, salt, cinnamon and baking soda.
- Add to brown sugar mixture and stir until blended.
- Stir in Rhubarb (the real trick in this recipe is to chop the rhubarb REALY fine), nuts, carrot and raisins.
- Turn into 2 greased loaf pans.
- Sprinkle 1 tablespoon of sugar on top of each loaf.
- Bake at 325 F 1 hour or until done.
- These loaves freeze beautifully.
brown sugar, vegetable oil, buttermilk, egg, vanilla, flour, salt, baking soda, cinnamon, rhubarb, carrot, nuts, raisins, white sugar
Taken from www.food.com/recipe/shawna-s-rhubarb-coffee-cake-349499 (may not work)