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Rhubarb-Sour Cream Coffee Cake
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Hob Nob Hill, San Diego, California

Serves/Makes:10 cakes

  • 2 lbs (.9 kg) high gluten flour
  • 2 lbs (.9 kg) cake flour, sifted
  • 3 oz (84 grm) "cake classic" (same as salamac dry milk)
  • 1/8 cup (30 ml) baking soda
  • 1/8 cup (30 ml) baking powder
  • 1 tbsp (15 ml) salt
  • 1 tbsp (15 ml) nutmeg
  • 1-1/2 tsp (7 ml) allspice
  • 3/4 tsp (4 ml) ground cloves
  • 3 tbsp (45 ml) orange rind
  • 12 eggs
  • 42 oz (1176 grm) brown sugar
  • 3 cups (700 ml) corn oil
  • 6 cups (1425 ml) sour cream
  • 50 oz (1400 grm) rhubarb, chopped (fresh or individually quick frozen)
  • Combine all ingredients.
  • Bake at 350 degrees (175 C.) for 35 to 40 minutes.
From Chef Hank at this San Diego landmark.

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