Rhubarb Coffee Cake

I tried this recipe with some of my rhubarb I picked. I usually make Strawberry-Rhubarb pie; so this was a surprisingly nice change from that.

Rhubarb Coffee Cake

Rhubarb Coffee Cake:

What you will need –

1-1/2 Cups brown sugar

1/2 cup oil

1 egg

1 cup sour milk or buttermilk (To sour milk add 1 tsp vinegar and allow to set for about 10 minutes)

2 tsp vanilla

2 cups diced fresh or frozen rhubarb (I used fresh)

1 cup walnuts

2-1/2 cups flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1/2 tsp cinnamon

1/4 cup melted butter (not margarine)

1 cup sugar

2 tsp cinnamon

Beat together brown sugar, oil, egg, vanilla and sour milk. Add rhubarb and walnuts; set aside.

In another bowl combine the flour, baking soda, baking powder, salt and cinnamon.

Add to rhubarb mixture just until moistened.

Fill two 8×8 greased pans with batter or one greased pan and the rest into a 12 count muffin tin. Fill 3/4 of the way full.

Sprinkle the top of the batter with the topping and gently pat down.

Bake 20 to 25 minutes in 400 degree oven.

Test with toothpick to make sure it is done.