The first part tells how to make an apple cake, but towards the end, tells how to change the recipe to make it a rhubarb cake.
Apple Coffee Cake.
Prepare a pan by greasing and flouring it.
Preheat oven to 350°F
Ingredients:
Cake:
1+1/3 cup flour
3/4 cup sugar
3 tsp baking powder
1/4 tsp salt
1/4 cup butter
1 egg
3/4 cup milk
1 tsp vanilla extract.
1/2 tsp lemon extract.
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Filling:
1 apple, peeled, cored, and sliced.
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Topping:
1/3 cup brown sugar.
1+1/2 tsp cinnamon.
Directions:
Mix the brown sugar and cinnamon together, and set aside.
Peel, core, and cut up the apple.
Set it aside.
In a large bowl, mix the flour, sugar, baking powder and salt. Cut in the butter with a pastry blender.
In a separate bowl, whisk the egg. Add the milk, vanilla extract and lemon extract and mix well.
Add the wet ingredients into the dry ingredients. Mix to incorporate and make everything moist.
Pour into a prepared 8" x 8" pan.
Dot the top of the batter with the sliced apple, pushing the pieces slightly into it.
Sprinkle the topping evenly over it.
Place the cake in the middle of a hot oven, on 350°F.
Bake for approximately an hour, (50 to 60 minutes) or until it is done, according to the toothpick test.
Cool in the pan. Serves 9.
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Rhubarb Cake:
To make the Rhubarb Cake, eliminate the apple step, and the sugar / cinnamon mix.
Cut up 1+1/2 cups rhubarb and mix it with a couple tbsp sugar. Set aside.
Crumb topping:
1/2 cup flour.
1/4 cup regular white sugar
1/4 butter.
With a pastry blender, mix the crumb topping. (Mix it as you would for biscuits.)
Assemble it as you would the apple cake, with the batter on the bottom, fruit in the center, and crumbs on top. Bake it for 50 to 60 minutes, or until it is done. Cool in the pan. Serves 9.