Summer, 2002

FAMILY AND SCHOOL CONNECTION
by Mrs. Chamberlin
Principal of Lura Libby and Cushing Community Schools


A nice activity to do with your children is to pick rhubarb and then chop and freeze it to use all summer in this great recipe.  It is delicious and was given to me back in 1980 by Sandy Lauterbach, who was a student at Georges Valley High School.
 
Rhubarb Coffee Cake

Ingredients:
2 c flour
¾ c brown sugar
¾ c white sugar
1 t baking soda
1 t salt
1 t cinnamon
1 t ginger
 ½ c vegetable oil
2 eggs
1/3 c buttermilk
2 c fresh rhubarb (cut into 1” pieces)

Place dry ingredients together in a mixing bowl. In another bowl, beat together the eggs, oil and buttermilk. Pour the wet ingredients over the dry, mix until moistened. Fold in the cut rhubarb. Turn into a greased 13 x 9 pan.

Topping:
½ c flour
½ c brown sugar
4 T butter		 ½ c coconut
½ c chopped nuts

Mix together the topping ingredients and spoon over the batter in the pan. Bake in a preheated 350 degree oven for 50 minutes.

Other Family Connections : index
MSAD #50 ~ Lura Libby School ~ CCS ~ Mrs. Chamberlin