Rhubarb Coffee Cake 1/2 cup butter or margarine, softened 1/2 cup packed brown sugar 1/4 cup sugar 1 egg 1 teaspoon vanilla extract 1-1/4 cups all-purpose flour 3/4 cup whole wheat flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup buttermilk 2 cups diced fresh or frozen rhubarb TOPPING: Printed from tasteofhome.com Jul 5, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Rhubarb Coffee Cake cont. 1/4 cup packed brown sugar 1-1/2 teaspoons ground cinnamon 1/2 cup chopped walnuts In a mixing bowl, cream butter and sugars. Add egg and vanilla; beat until fluffy. Combine flours, baking powder, baking soda, salt and cinnamon; add to creamed mixture alternately with buttermilk, mixing well after each addition. Stir in rhubarb. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Combine the topping ingredients; sprinkle evenly over batter. Bake at 350° for 35 minutes or until a wooden pick inserted near the center comes out clean. Serve warm or at room temperature. Printed from tasteofhome.com Jul 5, 2008 Copyright Reiman Media Group, Inc © 2008

	Rhubarb Coffee Cake Yield: 12-16 servings. Printed from tasteofhome.com Jul 5, 2008 Copyright Reiman Media Group, Inc © 2008