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My daughter gave me the recipe for this moist coffee cake. It mixes up quickly and is ideal for the family's weekend breakfast. The tangy rhubarb and crunchy nuts are nice accents. -Page Alexander, Baldwin City, Kansas
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Nutritional Facts 1 serving (1 piece) equals 195 calories, 9 g fat (4 g saturated fat), 29 mg cholesterol, 184 mg sodium, 27 g carbohydrate, 2 g fiber, 4 g protein.
Originally published as Rhubarb Coffee Cake in Taste of Home October/November 1994, p33
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Reviewed on May. 26, 2011 by missamayer
this turned out really well... but I noticed in the directions to add cinnamon. the only cinnamon listed was for the toppping ~ SO I just didnt add any ~~ I also used whole milk instead of buttermilk and it tasted GREAT!!
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