Diane Prather's columns appear in the Craig Daily Press and Saturday Morning Press. You can call her at 824-8809.
Craig A couple of weeks ago, I featured "Rhubarb Coffee Cake" in this column. The recipe came from my sister, Darlene Blackford from Rocky Ford, who got it from her sister-in-law. There was a mistake in the amount of rhubarb.
Readers have been calling me since they misplaced either the paper with the original recipe or the paper with the correction. So here, as promised, is the entire corrected recipe. Please toss the other one.
For the "Rhubarb Coffee Cake" batter, you'll need 1 1/2 cups diced rhubarb, 1/2 cup chopped walnuts (optional), 1 1/2 cups brown sugar, 1/2 cup margarine, 1 egg, 2 cups flour, 1 teaspoon baking soda and 1 cup sour cream, or fat free sour cream or plain, unflavored yogurt.
Needed for the topping are: 1/2 cup sugar, 1 teaspoon of butter (cut up), 1 teaspoon cinnamon and 1/2 cup nuts.
Preheat the oven to 350 degrees. Grease and flour a 9-by-13-inch baking pan.
Dice the rhubarb and chop the nuts and set aside.
To make the batter, cream together the brown sugar, margarine and egg. Add the flour, baking soda and sour cream.
Next, mix in the rhubarb and nuts (optional). Turn into the well-greased and floured baking pan.
To make the topping, cut the margarine or butter into the cinnamon and sugar. Add the nuts and sprinkle on top of the batter. Bake at 350 degrees until golden brown on top and a toothpick inserted into the center comes out clean.
Readers tell me that the recipe for Darlene's "Strawberry Rhubarb Refrigerator Jam" is good. If you missed it, call me and I'll read the recipe to you.
The following is a recipe that reminds me of Darlene's coffee cake. It is another from Anna Aughenbaugh, of Fort Collins. I have not tried this recipe yet. With just two of us in the house, desserts lasts a long time - unless our kids come by - so I try not to overload our kitchen.
The batter ingredients for "Rhubarb Nut Bread" are 1 1/2 cups brown sugar, 2/3 cup salad oil, 1 egg, 1 cup sour milk, 1 teaspoon baking soda, 1 teaspoon vanilla, 2 1/2 cups flour, 1 1/2 cups finally chopped rhubarb and 1/2 cup chopped nuts.
For the topping, you'll need 1/2 cups sugar and 1 tablespoon margarine.
Stir the batter ingredients together in this order: brown sugar, salad oil, egg, sour milk, baking soda, vanilla, flour, rhubarb and nuts.
Pour into the two greased bread pans. Each pan will be 2/3 full. Then mix sugar and margarine and sprinkle over top of the batter.
Bake at 325 degrees for 40 minutes or until they test done with a toothpick.
This bread freezes well.
Thanks, Anna and Darlene.
If you have recipes, call me at 824-8809 or write to me at Box 415. Craig, 81626.