Rhubarb coffee cake

Yield: 1 servings

Measure Ingredient
½ cup Butter or margarine --
Softened
½ cup Packed brown sugar
½ cup Sugar
1 each Egg
1 teaspoon Vanilla extract
1¼ cup All-purpose flour
¾ cup Whole wheat flour
1 teaspoon Baking powder
½ teaspoon Baking soda
¼ teaspoon Salt
¼ teaspoon Ground cinnamon
1 cup Buttermilk
2 cups Rhubarb
Dried fresh or frozen
TOPPING:
¼ cup Packed brown sugar
1½ teaspoon Ground cinnamon

In a mixing bowl, cream butter and sugars. Add egg and vanilla; beat until fluffy. Combine flours, baking powder, baking soda, salt and cinnamon; add to creamed mixture alternately with buttermilk, mixing well after each addition. Stir in rhubarb. Pour into a greased 13-in, x 9in. x 2-in. baking pan. Combine the topping ingredents; sprinkle evenly over batter. Bake at 350 deg. for 35 minutes or until a wooden pick inserted near the Center comes out clean. Serve warm or at room temperature. Yield: 12-16 servings Recipe By : Taste of Home

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