Recipe by Cindi DeClue

Serves 16 | Ready in 1 hour 15 minutes

Ingredients

Coffeecake

• 2 cups flour
• 2 tsp cinnamon
• 1⁄4 tsp nutmeg
• 4 cups chopped rhubarb 
• 1 1⁄2 cups granulated sugar 
• 1⁄2 cup butter, softened
• 2 eggs
• 1 tsp baking soda
• 1 cup buttermilk
• 1 tsp vanilla

Crumb Topping

• 1 cup flour
• 1⁄2 cup brown sugar
• 1 tsp cinnamon
• 1⁄2 cup cold butter

Directions

• Preheat oven to 350 degrees. grease two 8-inch pans with shortening.
• In a small bowl, combine flour, cinnamon, nutmeg and rhubarb; set aside. In a large bowl, beat together sugar, butter, eggs, baking soda, buttermilk, and vanilla; add dry ingredients and mix until just combined. Pour into prepared pans.
• Prepare crumb topping: In a large bowl, mix together flour, brown sugar, and cinnamon. Cut butter into mixture with a pastry blender or fork until mixture resembles coarse crumbs.                        
• Sprinkle cake mixture with crumb topping and gently press into batter. Bake at 350 degrees for 40 minutes if using fresh rhubarb and 50 minutes if using frozen rhubarb.