Rhubarb coffee cake - taste of home
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Butter or margarine; softene |
| ½ | cup | Packed brown sugar |
| ½ | cup | Sugar |
| 1 | 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 |
Directions
Recipe by: Taste of Home 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 Posted to MC-Recipe Digest V1 #616 by thelma@... on May 18, 1997