Taste of Home
Rhubarb Crumb Coffee Cake
TOTAL TIME: Prep: 15 min. Bake: 45 min. + cooling
YIELD: 20 servings.
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.
Ingredients
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1/2 cup butter, softened
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1-1/2 cups sugar
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2 eggs
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1 teaspoon vanilla extract
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2 cups all-purpose flour
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2 teaspoons ground cinnamon
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1 teaspoon baking soda
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1/4 teaspoon ground nutmeg
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1 cup buttermilk
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4 cups chopped fresh or frozen rhubarb
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TOPPING:
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1 cup all-purpose flour
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1/2 cup packed brown sugar
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1 teaspoon ground cinnamon
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1/2 cup cold butter, cubed
Directions
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1.
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 13x9-in. baking dish.
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2.
In a small bowl, combine the flour, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter.
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3.
Bake at 350° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts
1 piece: 206 calories, 5g fat (3g saturated fat), 34mg cholesterol, 132mg sodium, 37g carbohydrate (22g sugars, 1g fiber), 3g protein.
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