Buttermilk-rhubarb Coffee Cake

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 9
• 1 1/2 cups chopped rhubarb (1/4-inch pieces)
• 3 tablespoons sugar
• 1/2 cup butter, softened
• 2/3 cup sugar
• 2 large eggs
• 1 teaspoon vanilla
• 1 1/2 cups unbleached flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/2 cup buttermilk
• 2 tablespoons brown sugar
• 1/2 teaspoon cinnamon

Recipe

• 1 preheat oven to 350° (325° if you're using a glass pan). place rhubarb in a bowl and sprinkle with sugar. let stand while preparing the batter.
• 2 spray an 8-inch baking pan with nonstick spray.
• 3 cream together the butter and sugar in an electric mixer, until fluffy. add the eggs, one at a time, beating well after each addition. stir in the vanilla.
• 4 in another bowl, mix together the dry ingredients until uniformly blended. add the dry ingredients to the butter mixture, alternating with the buttermilk. stir thoroughly, but minimally, until combined, don't overmix.
• 5 fold in the rhubarb and transfer the batter to the prepared pan. the batter will be stiff and you'll have to work with it a little, spreading it in the pan. don't worry if it doesn't look completely uniform in the pan.
• 6 mix together the brown sugar and cinnamon and sprinkle on top of the batter.
• 7 bake 25 minutes, or until a toothpick inserted all the way into the center comes out clean.
• 8 serve warm or at room temperature.