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Rhubarb Coffee Cake
Watkins Cooking Spray
2 Cups / 500 ml All-Purpose Flour
1 Cup / 250 ml White Sugar
4 teas. / 20 ml Watkins
Baking Powder
1 ½ teas. / 7.5 ml Watkins
Cinnamon
½ teas. / 2.5 ml Salt
1 Egg
1 Cup / 250 ml Buttermilk
¼ Cup / 60 ml. Watkins
Original Grapeseed Oil
2 teas. / 20 ml Watkins Vanilla, Original
Double-Strength
2 Cups / 500 ml Chopped Fresh or Frozen Rhubarb (thaw and drain if frozen)
2 Tbsp. / 30 ml White Sugar
¼ teas. / 1.2 ml Watkins
Cinnamon
Preheat oven to 350 degrees. Spray a 9 inch round cake
pan with Watkins Cooking Spray. In medium bowl, combine flour, sugar, Baking Powder,
Cinnamon and salt. In large bowl, whisk egg, buttermilk, Grapeseed Oil and Vanilla
Extract. Add flour mixture and blend. Stir in rhubarb. Pour batter into pan, spreading
evenly. In small bowl, combine remaining sugar and Cinnamon. Sprinkle evenly over cake.
Bake 45-50 minutes or until golden brown. Let cake cool in pan on wire rack 15 minutes.
Serve warm. 10 wedges, one per serving.
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