Rhubarb Crumb Coffee Cake
Since rhubarb grows well in our frigid climate, I freeze a lot of it. I have plenty on hand to make this old-fashioned coffee cake and other rhubarb treats.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 16
white meat free
gluten free
red meat free
vegetarian
pescatarian
- 2 eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 cup butter softened
- 1/2 cup cold butter cubed
- 1-1/2 cups sugar
- 1 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/4 teaspoon ground nutmeg
- 1 cup buttermilk
- 2 teaspoons ground cinnamon
- topping:
- 4 cups chopped fresh or frozen rhubarb
- Carbohydrate 26.0653405399355 g
- Cholesterol 62.2446875331181 mg
- Fat 23.5350796400648 g
- Fiber 0.898550004291362 g
- Protein 3.60268591718874 g
- Saturated Fat 14.7930813011483 g
- Serving Size 1 1 -20 servings. (90g)
- Sodium 455.17616391402 mg
- Sugar 25.1667905356441 g
- Trans Fat 1.70544309711221 g
- Calories 327 calories
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the dry ingredients; add to creamed mixture alternately with buttermilk. Stir in rhubarb. Pour into a greased 13x9-in. baking dish., In a small bowl, combine the flour, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter. , Bake at 350degrees for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
