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Quick Rhubarb Coffee Cake

 Quick Rhubarb Coffee Cake
"If you're a rhubarb lover, this cake is for you," says Judy Roy of Flaxcombe, Saskatchewan. "I'm a former home economics teacher, and I received this recipe at a housewarming party during my first year of teaching. I love to cook for my family and anyone else who likes good home baking."
12-16 ServingsPrep: 10 min. Bake: 30 min.

Ingredients

  • 1 cup butter, softened
  • 2 cups packed brown sugar, divided
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup milk
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2-1/2 cups finely chopped fresh or frozen rhubarb
  • 1/2 teaspoon ground cinnamon

Directions

  • In a bowl, cream butter and 1-1/2 cups brown sugar. Add egg and
  • vanilla, beating until light and fluffy. Add milk; beat until
  • smooth. Combine the flour, baking soda and salt; add to creamed
  • mixture and mix well. Fold in rhubarb. Pour into a greased 13-in. x
  • 9-in. baking dish.
  • Combine the cinnamon and remaining brown sugar; sprinkle over batter.
  • Bake at 325° for 30-35 minutes or until a toothpick inserted
  • near the center comes out clean. Cool on a wire rack. Yield: 12-16
  • servings.
Nutritional Facts: 1 serving (1 each) equals 294 calories, 12 g fat (8 g saturated fat), 46 mg cholesterol, 254 mg sodium,

2 of 2

Quick Rhubarb Coffee Cake (continued)

Nutritional Facts: 44 g carbohydrate, 1 g fiber, 3 g protein.