Breakfast Recipe Box Sweets

Rhubarb Coffee Cake

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Vicki Webb, January 2008
2 cups flour, 1 1/4 cup sugar, 1 teaspoon baking soda, 1 teaspoon salt, 1 teaspoon cinnamon, 1/2 teaspoon Allspice, 1/2 teaspoon ground cloves, 2 eggs, 1/2 cup salad oil, 1/3 cup milk, 2 cups fresh rhubarb cut into 1/2 inch pieces.
Topping: 2/3 cup flour, 1/2 cup firmly packed brown sugar, 4 tablespoons butter, 3/4 cup flaked coconut, 1/2 cup chopped nuts.

Sift flour, sugar, and all spices into mixing bowl. Combine eggs, oil, milk and add to dry ingredients. Fold in rhubarb pour into a 9 x 13 or larger pan. Combine topping ingredients and sprinkle over batter. Bake at 350 degrees for 45-50 minutes or until a toothpick comes out clean when inserted.

Before serving top with an orange slice that has been drained on a paper towel.

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