Rhubarb Buttermilk Coffee Cake

By á-47

Ingredients

• 2 cups diced fresh or frozen rhubarb
• 1/4 cup plus 2/3 cup sugar, divided
• 1/2 cup butter, softened
• 2 eggs
• 1 1/2 tea. vanilla
• 1 1/2 cups flour
• 1 tea. baking powder
• 1/2 tea. salt
• 1/8 tea. baking soda
• 3/4 cup buttermilk
• 2 Tbsp. brown sugar
• 1/2 tea. cinnamon

Preparation

Step 1

In a small bowl, combine rhubarb and 1/4 cup sugar; set aside.

In a large bowl, cream butter and remaining sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking powder, salt and baking soda; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in rhubarb.

Pour into a greased 9" square baking pan. Combine brown sugar and cinnamon; sprinkle over batter.

Bake at 350 degrees for 25-30 minutes or until a toothpick inserted in center comes out clean.