Printable | Taste of Home

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:
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

Printed from tasteofhome.com Jul 18, 2008

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Rhubarb Coffee Cake cont.

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.

Yield: 12-16 servings.