Strawberry Rhubarb Coffee Cake by LeAnn R. Ralph

Strawberry Rhubarb Coffee Cake

Bottom Layer:

1/2 cup butter or margarine

1 cup sugar

2 cups flour

1/2 teaspoon salt

1 teaspoon baking powder

1/4 cup milk

2 eggs

1 teaspoon vanilla

Cream shortening and sugar. Beat in eggs and stir in milk. Add dry ingredients. Mix until smooth. (Batter will be stiff.) Spread in the bottom of greased 9x13 pan.

Middle Layer:

4 to 5 cups of rhubarb (cut up)

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BIO:

LeAnn R. Ralph is the author of the books "Christmas in Dairyland (True Stories from a Wisconsin Farm)" and "Preserve Your Family History (A Step-by-Step Guide for Writing Oral Histories)." She is working on her next book *Give Me a Home Where the Dairy Cows Roam.* You are invited to order a book from Rural Route 2. You are also invited to sign up for LeAnn's FREE! monthly newsletter, Rural Route 2 News. Visit — http://ruralroute2.com

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