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"Growing up, this recipe was a favorite of mine. I couldn't wait for the rhubarb to ripen so Mom could bake this delicious coffee cake. Now this special recipe is part of my own collection." Angie Fehr Ottosen, Iowa
This recipe is:
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Nutritional Facts 1 piece with 4-1/2 teaspoons sauce equals 336 calories, 15 g fat (7 g saturated fat), 40 mg cholesterol, 148 mg sodium, 48 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Rhubarb Coffee Cake with Caramel Sauce in Taste of Home February/March 2009, p44
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Reviewed on Jun. 14, 2011 by JoanieC.
Very delicious, I added more rhubarb and 1 tsp. Vanilla extract. I would also add some chopped nuts to crumb topping. I know that I will make this cake a lot. Excellent , give it a try.
Reviewed on May. 24, 2011 by RhondaK65
This is an excellent indulgence! Make it for company or you will want to eat the whole thing!
Reviewed on May. 22, 2011 by crisler
This recipe fits and bakes better in an 8 X 8 pan. I would double it for the 9 X 13 pan.
Reviewed on Jul. 08, 2010 by zsuzsanna
Absolutely delicious! Cut the caramel sauce recipe in half though, which was just the right amount. Anything more would have been overkill.
Reviewed on May. 10, 2010 by 5xamom
WOW! AWESOME! That is what everyone in my family thought! Wouldn't change a thing. Next time if I make this for my mom I will add walnuts- but just great as is!! Thanks!
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