Rhubarb Coffee Cake

http://teriskitchen.com/shared-recipes/rhubarb-coffee-cake.html

(Shared recipe submitted by Maggie Keeler.)

Maggie writes: "I combined two old recipes and added my own touches to create this version of rhubarb coffee cake. The first time that I made it for the Peter Burr gardeners, I used the old Amish rhubarb we grow in the Kitchen Garden at the Peter Burr Farm, a living history farm in Jefferson County, WV. It was very well received, even by those who said that they don't like rhubarb."

Ingredients

   Topping

• 1/2 cup packed light brown sugar
• 1 tablespoons cold butter
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 cup chopped walnuts

   Batter

• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1/2 cup soft butter
• 1 egg
• 1 cup sour milk or buttermilk (see notes below)
• 1 teaspoon vanilla
• 2 cups unbleached all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups chopped rhubarb

Make your topping first. Combine everything, except nuts, in a medium bowl and work the ingredients with a fork or pastry blender until coarse crumbs form. Stir in chopped nuts; set aside.

Preheat oven to 350° F. To make the cake batter, cream the brown sugar and butter together in a large bowl. Beat in the egg until blended. Add the milk and vanilla; stir well. Combine the flour, baking soda, and salt; stir into the batter until well mixed. Fold in the rhubarb. Pour batter into a greased 13x9-inch baking pan. Sprinkle the topping over the batter. Bake for about 40 minutes or until it tests done.

Notes: To sour milk when none is available, add 1 teaspoon cider vinegar to 1 cup of milk. Let it stand about 5 minutes, or until it coagulates.

Disclaimer: This recipe was submitted by a contributor and has not been tested by TerisKitchen.com.

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