RHUBARB CRUMB COFFEE CAKE

Rhubarb Crumb Coffee Cake image

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.

Provided by Taste of Home

Time 1h

Yield 20 servings.

Number Of Ingredients 15

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Ingredients

1/2 cup butter, softened
1-1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
2 cups 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 all-purpose flour
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 cup cold butter, cubed

Steps:

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 13x9-in. baking dish., In a small bowl, combine the flour, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter. , Bake at 350° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Nutrition Facts : Calories 206 calories, Fat 5g fat (3g saturated fat), Cholesterol 34mg cholesterol, Sodium 132mg sodium, Carbohydrate 37g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.