Rhubarb Crumb Coffee Cake |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 16 |
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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. Ingredients:
1/2 cup butter, softened |
1-1/2 cups sugar |
2 eggs |
1 teaspoon vanilla extract |
2 cups king arthur unbleached 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 king arthur unbleached all-purpose flour |
1/2 cup packed brown sugar |
1 teaspoon ground cinnamon |
1/2 cup cold butter, cubed |
Directions:
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 13-in. x 9-in. baking dish.
2. In a small bowl, combine the flour, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter.
3. 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.
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