Royal Rhubarb Coffe Cake

By mollydahma

Ingredients

• TOPPING:
• Ingredients
• 1/3 * 1/3 cup butter, softened
• 1 * 1 cup sugar
• 1 * 1 egg
• 1 * 1 teaspoon vanilla extract
• 2 * 2 cups all-purpose flour
• 3 * 3 teaspoons baking powder
• 1/2 * 1/2 teaspoon salt
• 1 * 1 cup milk
• 3-1/2 * 3-1/2 cups chopped fresh or frozen rhubarb, thawed and drained
• *
• 3/4 * 3/4 cup packed brown sugar
• 1/4 * 1/4 cup butter, melted
• 1 * 1 teaspoon ground cinnamon

Details

Servings 15
Adapted from tasteofhome.com

Preparation

Step 1

Directions

* In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with milk, beating well after each addition.
* Pour into a greased 13-in. x 9-in. baking dish. Spoon rhubarb to within 1/2 in. of edges. Combine topping ingredients; sprinkle over top.
* Bake at 350° for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 15 servings.

Nutritional Analysis: 1 serving equals 238 calories, 8 g fat (5 g saturated fat), 35 mg cholesterol, 249 mg sodium, 39 g carbohydrate, 1 g fiber, 3 g protein.