Rhubarb Coffee Cake

By jeenikeen

Ingredients

• 1/2 cup butter, softened
• 1 cup packed brown sugar
• 2 eggs
• 1 tsp vanilla
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp 1/2tspsalt
• 1 cup buttermilk
• 2 cups chopped rhubarb
• 1/2 cup packed brown sugar
• 1/4 cup chopped hazelnuts or almonds, sliced
• 1 tbsp all-purpose flour
• 1/2 tsp cinnamon
• 2 tbsp butter, melted

Details

Servings 10
Preparation time 20mins
Cooking time 50mins
Adapted from canadianliving.com

Preparation

Step 1

Grease 9-inch (2.5 L) springform pan; set aside.

Topping:

In bowl, combine brown sugar, chopped hazelnuts, flour and cinnamon. Using fork, stir in butter until crumbly; set aside.

In large bowl, beat butter with brown sugar until light and fluffy; beat in eggs, 1 at a time. Beat in vanilla.

In separate bowl, whisk together flour, baking soda, baking powder and salt. Add to butter mixture alternately with buttermilk, making 3 additions of flour mixture and 2 of buttermilk. Fold in chopped rhubarb. Scrape into prepared pan; sprinkle with topping.

Bake in centre of 350°F (180°C) oven until cake tester inserted in centre of cake comes out clean, about 1-1/4 hours. Let cool in pan on rack for 5 minutes. Remove side of pan. Serve warm or cool.