Rhubarb Coffee Cake

by Nancy Anderson

Prep time: 0:15 Overall time: 1:00

Servings: 9 servings

INGREDIENTS

Batter: 1/2 cup butter
1 & 1/2 cups sugar 1 egg
1 tsp. vanilla
2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 cup sour milk or buttermilk

2 cups chopped rhubarb
1 tbsp. flour

Topping: 1/4 cup butter
2 tsp. cinnamon
1 cup brown sugar

INSTRUCTIONS

Cream butter and sugar, beat in egg and vanilla. Sift together flour, baking soda and salt. Add to creamed mixture alternately with milk. Toss rhubarb with 1 tbsp. flour and mix gently into batter. Spoon into buttered 13x9-inch pan and smooth the surface. Blend topping ingredients and sprinkle over batter. Bake at 350°F for 45 minutes.

CHEF COMMENTS

Freezes well.

Tagged: cakes, coffeecake, desserts add tags

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