Rhubarb Crumb Coffee Cake
Taste of Home
- try a FREE ISSUE today!
Since rhubarb grows well in our frigid climate, I freeze a lot of it. I have plenty on hand to make this old-fashioned coffee cake and other rhubarb treats.
SERVINGS: 16-20
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 15 min. Bake: 45 min. + cooling
Ingredients:
- 1/2 cup butter, softened
- 1-1/2 cups sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon ground nutmeg
- 1 cup buttermilk
- 4 cups chopped fresh or frozen rhubarb
- TOPPING:
- 1 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/2 cup cold butter
Directions:
In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the dry ingredients; add to creamed mixture alternately with buttermilk. Stir in rhubarb. Pour into a greased 13-in. x 9-in. baking dish.
In a small bowl, combine the flour, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter. Bake at 350° for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 16-20 servings.