This coffee cake recipe is a variation of one a close friend and I make for our home baking business. I've used raspberries and blueberries in place of the rhubarb with winning results. —Lorraine Robinson, Stony Plain, Alberta
Rhubarb
Ingredients
- 1/3 cup butter, softened
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 3-1/2 cups chopped fresh or frozen rhubarb, thawed and drained
- topping:
- 3/4 cup packed brown sugar
- 1/4 cup butter, melted
- 1 teaspoon ground cinnamon
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 13x9-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 in the center comes out clean. Cool on a wire rack.
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