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Rhubarb Coffee Cake Recipe

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This recipe for Rhubarb Coffee Cake is from Mary's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
FOR CAKE:
4 cups flour
1 Tsp. salt
2 tsp baking soda
3 cups packed dark brown sugar
2 cubes butter (1/2 lb.), at room temperature
2 extra large eggs
1 Tsp. vanilla extract
2 cups buttermilk
5 cups diced rhubarb (1/2 inch pieces)

FOR TOPPING:
1/2 cup sugar
2 tsp ground cinnamon
Directions:
Directions:
Preheat oven to 350 º. Lightly butter 9 X 13 X 2 baking pan and line bottom with parchment paper. Butter the parchment paper.

Stir flour, salt and soda in a large bowl and set aside.

On medium speed, beat brown sugar and butter for 3 minutes or until light and creamy. Beat in eggs, one at a time, beating well after each addition.
Beat in vanilla and buttermilk. Continue to beat for 2 minutes, or until smooth, scraping sides of the bowl occasionally.

Mix in the flour mixture, 1/3 at a time, beating briefly after each addition. Fold in the rhubarb until it is well distributed.

Pour batter into pan (it will be very thick) and spread evenly.

Stir sugar and cinnamon (topping) together and sprinkle evenly over the batter.

Bake for 40 - 45 minutes or until a toothpick comes out clean.

Remove and transfer to wire rack. Cool for 1 hour before cutting.
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