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Rhubarb Crumb Coffee Cake Recipe

Photo by: Taste of Home

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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.

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16-20 Servings
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, cubed

Directions

In a large bowl, cream butter and sugar until light and fluffy. 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.

Nutrition Facts: 1 serving (1 piece) equals 206 calories, 5 g fat (3 g saturated fat), 34 mg cholesterol, 132 mg sodium, 37 g carbohydrate, 1 g fiber, 3 g protein.

Rhubarb Crumb Coffee Cake published in Taste of Home April/May 2005, p39

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