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.