Rhubarb coffee cake
1 servings
Ingredients
Quantity | 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 |
Directions
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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